1/4 c. butter
1 lg. onion, finely chopped
1 egg
1/3 c. milk
1 c. canned cream style corn
1/4 tsp. Tabasco sauce
1 (12 oz.) pkg. corn muffin mix
1 c. sour cream
1/2 tsp. salt
1/2 tsp. dill weed
1 c. grated sharp Cheddar cheese

In skillet, melt butter and saute onion. Whisk egg with milk in large bowl. Stir in corn, Tabasco, and corn muffin mix. Transfer to greased 9 x 9 x 2 inch pan. When onion is soft, remove from heat. Stir in sour cream, salt, dill, and half of grated Cheddar cheese. Pour over corn mixture. Scatter on remaining grated Cheddar cheese. Bake at 425 degrees for 30 minutes.