1/2 c. butter
3 lg. onions, chopped
1 (15 oz.) box cornbread mix
3 eggs
1 (17 oz.) can cream corn
1/2 c. milk
1 (4 oz.) can diced green chilies
1 pt. sour cream
1/2 tsp. each salt & dillweed
2 c. Cheddar cheese, grated

Melt butter in large frying pan and cook onion until tender. Place cornbread mix in large mixing bowl and set aside. In small bowl beat eggs, then stir in corn, milk and chilies. Pour egg mixture into cornbread until well blended. Stir in cooled onions and butter. Spread batter in a shallow 3-quart pan that has been lightly greased. Combine sour cream, salt, dillweed and 1 cup of the cheese. Evenly spread this over the batter and sprinkle remaining cheese over top. Bake in a 375 degree oven for 30 minutes or until set in center. Let stand 15 minutes after baking before cutting. Serves 10.