2 lg. onions, sliced thin
1/2 c. (1 stick) butter
1 (8 oz.) container dairy sour cream
1/4 tsp. salt
1/2 tsp. dried dill weed
8 oz. cheddar cheese, grated (1 c.)
1 (15 oz.) can creamed corn
1/3 c. milk
1 (8 1/2 oz.) pkg. corn muffin mix (Jiffy or other)
1 egg, slightly beaten
4 drops hot pepper sauce

Saute onions in butter. Stir in sour cream, dill weed, salt and half the cheddar cheese. In a separate bowl, combine corn, milk, dry muffin mix, egg and hot pepper sauce.

Put corn mixture in buttered 10 inch oven-proof skillet or 9 x 13 inch baking dish. Spread onion mixture over top. Top with remaining cheddar cheese. Bake in a preheated 425 degree oven 30-40 minutes. Yield: 8 servings.