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

Heat oven to 425 degrees F.

Peel onion, slice and sauté 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 sautéed onions. Spread over batter; sprinkle with remaining cheese. Bake for 25 to 30 minutes.