1 lg. onion
1 1/2 c. corn muffin mix
1/3 c. milk
1/4 tsp. hot pepper sauce
1/4 tsp. salt
1/4 c. butter
1 egg
1 can cream style corn
1 c. sour cream
1/4 tsp. dill weed
1 c. grated Cheddar cheese

Peel and slice onion. Melt butter in skillet, add onions and saute until soft. In bowl mix corn muffin mix, egg, milk, cream corn and hot pepper sauce. Place in greased pan (8 x 8 inches). Add sour cream, salt, dill and half of cheese to onions. Spread over batter.

Sprinkle with remaining cheese. Bake in hot oven (425 degrees) for 30 minutes. Cut into squares and serve warm. (Good to serve with roast beef, chicken in lieu of potatoes, rice, etc.).