Onion Corn Bread

From A Pinch of Salt Lake

1 large onion – chopped
¼ cup butter
1 14-ounce package corn muffin mix
1 egg – beaten
⅓ cup milk
1 cup creamed corn
2 drops Tabasco sauce
1 cup sour cream
¼ teaspoon salt
1 teaspoon dill weed
1 cup sharp cheddar cheese – grated

Sauté onion slowly in butter; set aside. Combine muffin mix, egg, milk, corn and Tabasco in large bowl. Mix well. Spread into greased 9x13 inch pan. Mix sautéed onions, sour cream, salt, dill weed and ½ cup of the cheese. Spread onion mixture over corn batter in pan. Sprinkle with remaining cheese. Bake at 425° for 25-30 minutes. Serve warm.