2 1/2 c. chopped sweet onions
1/4 c. butter, melted
1 c. sour cream
1 c. grated Cheddar cheese, divided
1 1/2 c. self-rising cornmeal
2 tbsp. sugar
1/4 tsp. dried dill weed
2 eggs, beaten
1/4 c. vegetable oil
1 (8 oz.) can cream style corn
Dash of hot sauce
1/4 c. milk

Saute onion in butter in 8 or 9-inch iron skillet. Remove from heat. Stir in sour cream and 1/2 cup cheese and set aside.

In a large bowl, combine dry ingredients. Combine beaten eggs, milk and oil; stir into dry ingredients until just moistened, add corn and hot sauce. Pour mixture into skillet with onion mixture and stir lightly. Top with remaining cheese. Bake at 400 degrees for 25-30 minutes. Allow to cool before slicing.