2 1/2 c. chopped onion
1/4 c. butter, melted
1 (8 oz.) carton commercial sour cream
1 c. (4 oz.) shredded Cheddar cheese, divided
1 1/2 c. self-rising meal
2 tbsp. sugar
1/4 tsp. dried whole dill weed
2 eggs, beaten
1 (8 3/4 oz.) can cream-style corn
1/4 c. milk
1/4 c. vegetable oil
dash of hot sauce

Sauté onion in butter 5 minutes or until tender. Remove from heat. Stir in sour cream and 1/2 cup cheese. Set aside. Combine cornmeal, sugar and dill weed. Stir well and set aside. Combine next 5 ingredients, stirring well. Add all at once to cornmeal mixture, stirring until blended. Pour batter into a lightly greased 8-inch square pan. Spread onion mixture evenly over top. Sprinkle with remaining 1/2 cup cheese.

Bake at 400°F for 25 to 30 minutes.

Yield: 8 to 10 servings.