2 c. chopped onion
1/4 c. melted butter
1 1/2 c. self-rising cornmeal
1 tbsp. sugar
1 c. grated cheddar cheese, divided
2 eggs, beaten
1/4 c. milk
1/4 c. vegetable oil
1 (8 oz.) carton sour cream
1 (8 1/2 oz.) can cream-style corn
1/4 tsp. Tabasco

Saute onion in butter in a large skillet until golden. Set aside. Combine cornmeal and sugar in large bowl. Add onion, 1/2 cup cheese, beaten eggs, milk, vegetable oil, sour cream, cream-style corn and Tabasco, stirring until dry ingredients are moistened. Spoon batter in a greased 10-inch cast iron skillet. Bake at 400 degrees for 20 minutes. Sprinkle with remaining cheese and bake 5 minutes longer.

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