1 (8 1/2 oz.) pkg. cornbread mix
1 egg, beaten
1 1/2 c. milk
1 (12 oz.) can sweet corn with peppers, drained
1 (14 1/2 oz.) can cream style corn
6 to 8 drops hot pepper sauce

TOPPING:

1/4 c. butter
1 med. onion, cut lengthwise, sliced into rings
1 c. sour cream
2 tbsp. milk
1/4 tsp. dill weed
1 c. Cheddar cheese, grated (divided in half)

Combine cornbread mix, egg, milk, corn and pepper sauce. Pour into buttered 2 quart baking dish (12 x 8 x 1 3/4 inches). Melt butter in skillet and saute onion in butter until onion is transparent. Add sour cream, milk, dill weed and half the grated cheese to the onion mixture. Mix and spoon over the batter. Sprinkle the remaining cheese over all. Bake at 425 degrees for 20 to 25 minutes until light golden brown. NOTE: Fresh or frozen corn may be substituted.