1 lg. Spanish onion, sliced thin
1/4 c. butter (oleo)
1 egg
1/3 c. milk
1 pkg. Jiffy corn muffin mix
1 can cream style corn
1/4 tsp. Tabasco
1 c. sour cream
1/4 tsp. salt
1/4 tsp. dill weed
1 c. grated sharp Cheddar cheese

Saute onions in butter. Combine corn muffin mix, egg, milk, corn and hot sauce. Place in 9 inch greased baking dish. To onions add sour cream, salt, dill weed and 1/2 cheese. Spread over batter. Sprinkle with rest of cheese. Bake 30 minutes, 425 degrees.