1 (8.5 oz.) pkg. Jiffy corn muffin mix
1/4 c. butter
2 lg. onions, chopped
1 egg, beaten
1/3 c. milk
1 can creamed corn
4 drops hot pepper sauce
1 (8 oz.) carton sour cream
1/2 tsp. dill weed
8 oz. cheddar cheese, grated

Saute onions in butter. Mix with sour cream, dill weed, and one half of cheese. Combine corn, milk, muffin mix, egg, and hot sauce. Put muffin mix in buttered 10-inch skillet. Spread with onion mixture and top with rest of cheese. Bake at 425 degrees for 30-40 minutes.