1 med. sweet onion, peeled and chopped
1/4 c. butter
1-1/2 c. Jiffy corn muffin mix
1 egg, beaten
1/3 c. milk
1 c. creamed corn
1/4 tsp. salt
1/4 tsp. dill weed
1 c. grated cheddar cheese
1 c. sour cream
Tabasco sauce

In a skillet, sauté the onion in the butter. In a bowl, combine the muffin mix, egg, milk, corn and Tabasco to taste. Pour into a greased 8 x 8 inch pan. Add the sour cream, salt, dill weed and 1/2 c. cheese to the sautéed onions, and spread all over the batter. Sprinkle with the remaining cheese and bake at 425°F for 25-30 minutes. Cut into squares and serve warm.