Ingredients
2 large sweet onions, thinly sliced1/2 cup butter, cubed1 cup sour cream1/2 cup whole milk1/2 teaspoon dill weed1/4 teaspoon salt2 cups shredded cheddar cheese, divided1 large egg, lightly beaten1 can (14-3/4 ounces) cream-style corn1 package (8-1/2 ounces) cornbread/muffin mix4 drops hot pepper sauce
Preparation
In a large skillet, saute onions in butter until tender. In a small bowl, combine the sour cream, milk, dill and salt until blended; stir in 1 cup cheese. Stir into the onion mixture; remove from the heat and set aside.
In a large bowl, combine the egg, corn, cornbread mix and hot pepper sauce. Pour into a greased 13x9-in. baking dish. Spoon onion mixture over top. Sprinkle with remaining cheese.
Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reaches 160°. Let stand for 10 minutes before cutting.
