favorite hot sauce
grated medium or sharp cheddar cheese
1Peel the onion and cut it in half. Lay the halves on the flat side, and cut thin slices.
2In a small non-stick skillet, saute the onion slices in the butter, over medium-low heat, until caramel brown. Be careful not to scorch them. Set aside to cool.
3In a large mixing bowl, beat the egg, then whisk in the milk, and hot sauce.
4Add the creamed corn, and stir in the cornbread mix.
5Pour the batter into an 8" square baking dish that has been prepared with food release spray. Set aside.
6Put the cooled onions into the empty mixing bowl. Add the sour cream, salt, dill weed, and half the shredded cheese. Stir gently to combine.
7Spread the sour cream mixture over the top of the cornbread batter. Then sprinkle on the remaining cheese.
8Bake 25-30 minutes at 425*.
9NOTES: I typically make my own cornbread rather than use a mix, and double the other ingredients, but a Jiffy Corn Muffin mix is just the right size for this recipe.
I think the flavors are better using sharper cheddar, but medium works well, too.
This recipe is easily made gluten free, by using gluten free flour, or a gluten free cornbread mix.
I've also made this dairy-free by using substitutes for the milk, sour cream, and cheese.