Ingredients:
2 large vidalia onions or 2 large sweet onions, thinly sliced
1/2 cup butter or 1/2 cup margarine
1 cup sour cream
1/2 cup milk
1/2 teaspoon dill weed
1/4 teaspoon salt
2 cups shredded cheddar cheese, divided
1 eggs, lightly beaten
1 (14 3/4 ounce) cans cream-style corn
1 (8 1/2 ounce) packages cornbread mix
4 drops hot pepper sauce (optional)
Directions:
In a large skillet, saute onions in butter until tender.
In a small bowl, combine sour cream, milk, dill, and salt until blended; stir in 1 cup cheese.
Stir into onion mixture; remove from heat and set aside.
In a bowl, combine egg, corn, corn bread mix and hot pepper sauce.
Pour into a greased 13-in. x 9-in. x 2-in. baking dish.
Spoon onion mixture over top.
Sprinkle with remaining cheese.
Bake, uncovered, at 350 for 45-50 minutes or until top is set and lightly browned.
Let stand for 10 minutes before cutting.
Servings: 12-15
Time preparation: 25 min.
Time total: 70 min.