1 sweet Spanish onion
1/4 c. butter
1 1/2 c. corn muffin mix
2 eggs, well beaten
1/3 c. milk
1 c. cream style corn
2 drops hot pepper sauce
2 c. dairy sour cream
1/4 tsp. salt
1/4 tsp. dill weed
1 c. grated sharp Cheddar cheese

Peel onion, slice and saute slowly in butter. Combine muffin mix, eggs, milk, corn and hot pepper sauce. Place in buttered 8 inch square pan. Add sour cream, salt, dill weed and 1/2 cup of cheese to sauteed onions. Spread over batter. Sprinkle with remaining cheese. Bake at 425 degrees for 25 to 30 minutes. Cut in squares and serve warm.