2 large Vidalia or sweet onions, thinly sliced
1/2 cup butter or margarine
1 cup sour cream
1/2 cup milk
1/2 tsp. dill weed
1/4 tsp. salt
2 cups shredded cheddar cheese, divided
1 egg, lightly beaten
1 can (14 3/4 oz.) cream style corn
1 pkg. (8 1/2 oz.) corn bread /muffin mix
4 drops hot pepper sauce
Sauté onions and butter in a large skillet until tender. Remove from heat. Combine sour cream, milk, dill weed, salt, and 1 cup cheddar cheese and stir into the onion mixture. Set aside.
Combine egg, corn, corn bread/muffin mix, and hot pepper sauce and pour into a greased 9”x13” baking dish. Spoon onion mixture over top. Sprinkle with remaining 1 cup of cheddar cheese. Bake, uncovered at 350° for 45-50 minutes or until top is set and lightly browned. Let stand 10 minutes before serving.