| 1 White Sweet Onion |
| 1/4 Cup Butter |
| 1 1/2 Corn Muffin Mix |
| 1 Egg Beaten |
| 1/3 Cup Milk |
| 1 Can Creamed Corn |
| 1 Cup Sour Cream |
| 1/2 Tsp. Salt |
| 2 Drops Hot Sauce |
| 1/4 Tsp. Dill Weed |
| 1 Cup Sharp Cheddar Cheese |
| From the kitchen of Sandi Smith |
Peel and slice onion. Cook in butter until tender. Set aside. Combine muffin mix, eggs, milk, corn and hot sauce. Turn into greased 8″ pan. Add sour cream, salt, dill and 1/2 cheese to onion mix. Spread over batter. Sprinkle with remaining cheese. Bake at 450° for 25-30 minutes. Cut into squares and serve warm.