1 sweet Spanish onion
1/2 c. butter
1 1/2 c. corn muffin mix
1 egg, beaten
1/3 c. milk
1 c. cream style corn
2 drops red pepper sauce
1 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, egg, milk, corn and pepper sauce. Place in buttered 8" square pan. Add sour cream, salt, dill weed and 1/2 cup cheese to sauteed onions. Spread over batter. Sprinkle with remaining cheese. Bake at 3425 degrees for 25 to 30 minutes. Cut in squares and serve warm.