2 large Vidalia onions, thinly sliced
1/2 c. butter
1 c. sour cream
1/2 c. milk
1/2 t. dill weed
1/4 t. salt
2 c. shredded cheddar cheese, divided
1 egg, lightly beaten
1 can 14-3/4 0z. cream style corn
1 pkg (8-1/2oz. ) corn bread/muffin mix
4 drops hot pepper sauce or to taste
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 c. of cheese. Stir into the onion mixture; remove from the heat and set aside.
In a bowl, combine the egg, corn, corn bread mix and hot pepper sauce. Pour into a greased 13 in x 9 in. baking dish. Spoon onion mixture over top. Sprinkle with remaining cheese. Bake, uncovered, at 350 dregrees for 45-50 min. or until the top is set and lightly browned. Let stand for 10 min. before cutting.