This is a gluten free adaptation of Paula Deen's recipe. I've made this several times, and it has quickly become one of my family's favorites. I use organic yellow cornmeal and whole buttermilk. I really could not imagine dill (of all things) in a cornbread recipe, but it is really good with it! This bread also reheats wonderfully if frozen. You can microwave a slice for about 40 seconds, cook it in a toaster oven for about 5 minutes and have a slice that tastes as if it was just baked for the first time.
Preheat oven to 450 degrees and spray an 8 X 8 baking pan with cooking oil.
Saute chopped onion in butter for about 3 minutes until tender but not browned. Remove from heat.
Measure the cornmeal, corn flour, baking powder, salt and dill in a bowl and mix. In another bowl, beat the egg, add the buttermilk, sour cream, and 1/2 cup cheese, and stir to mix. Combine the wet and dry ingredients, add the cooked onion, and stir until well combined.
Pour into prepared pan, sprinkle with remaining cheese, and loosely cover with foil for approximately 15 minutes of cooking time. Remove cover and cook for the remaining time. Cool briefly before cutting.