Loaded Cornbread

1 large Spanish onion
1/2 cup butter
1 1/2 cups corn muffin mix
1 egg, beaten
1/3 cup milk
1 cup canned cream style corn
2 drops hot pepper sauce
1 cup dairy sour cream
1/4 teaspoon salt
1/4 teaspoon dill weed
1 cup grated sharp Cheddar cheese

Preheat oven to 425 degrees F.

Peel onion, slice and saut� slowly in butter.

Combine muffin mix, egg, milk, corn and pepper sauce. Place in buttered 8-inch square pan (Corning or glass works best).

Add sour cream, salt, dill weed and 1/2 cup cheese to saut�ed onions. Spread over batter; sprinkle with remaining cheese.

Bake for 25 to 30 minutes.