3 med. onions
1/2 c. butter
15 oz. box corn bread mix
3 eggs, well beaten
1 c. cream style corn
1/2 c. milk
4 drops Tabasco sauce
2 c. sour cream
2 c. sharp cheddar cheese, grated
1/2 tsp. salt
1/2 tsp. dill

Chop onion, saute until golden brown in butter. Combine corn bread mix with eggs; mix well. Add corn, milk and Tabasco, and corn bread mixture to sauteed onions. Combine sour cream, 1 cup cheese, salt and dill. Spread the corn bread onion mix in a 9 x 13 inch baking dish. Spread sour cream mixture over top smoothly. Sprinkle with second cup of cheese. Bake at 375 degrees for 45 minutes to 1 hour or until set and nicely browned. Let stand 5 minutes before cutting. Very good the next day. Serves 10 people.