1 Spanish onion, chopped
1/4 c. butter
1 1/2 c. Jiffy corn muffin mix
1 egg, beaten
1/3 c. milk
2 drops Tabasco
1 c. cream-style corn
1 c. sour cream
1/4 tsp. salt
1/4 tsp. dill weed
1 c. grated Cheddar cheese

Saute onion in butter. Combine muffin mix, egg, milk and Tabasco sauce. Add sour cream, salt, dill, corn, and 1/2 cup cheese to onions. First spread muffin mixture in an oiled 8-inch square pan. Spread the onion mixture over batter and sprinkle with remaining cheese. Bake at 425 degrees for 20-30 minutes. Cut into squares and serve warm. Serves 8.