2 c. chopped onions
1/4 c. melted butter
8 oz. sour cream
1 c. (4 oz.) Cheddar cheese, divided
1 1/2 c. self-rising cornmeal
2 tbsp. sugar
1/4 tsp. dill weed
2 eggs, beaten
1 (8 3/4 oz.) can cream-style corn
1/4 c. milk
2 tbsp. vegetable oil

Saute onion in butter until tender; remove from heat. Stir in sour cream and 1/2 cup cheese. Combine cornmeal, sugar and dill weed; set aside.

Stir together eggs, corn, milk, and oil; add to cornmeal mixture, stirring well. Pour into 9-inch square greased baking pan. Spread sour cream mixture over batter; sprinkle with remaining cheese. Bake at 375 degrees for 30-35 minutes. Cool slightly and cut into 3-inch squares.