1 sweet onion
1/4 c. butter
1 1/2 c. Jiffy corn meal muffin mix
1 egg, beaten
1/3 c. milk
1 c. grated cheddar cheese
1 c. sour cream
1 (8 oz.) can cream style corn
2 to 4 drops hot sauce
1/4 tsp. salt
1/4 tsp. dill weed

Slice onion, saute in butter; when soft add sour cream, salt, dill weed, and 1/2 cup cheese and set aside. In bowl, mix muffin mix, egg, milk, corn and hot sauce. Spread in 8 inch square greased pan, cover with the sour cream mixture. Sprinkle with the rest of the cheese. Bake at 425 degrees for 25 to 30 minutes.