1 large onion, sliced (preferable a sweet onion)
1/2 c butter
1 box corn muffin mix
1/3 c milk
1 small can (8oz) creamed corn
few dashes of hot pepper sauce
1 c sour cream (make sure it's softened)
1 c grated Cheddar cheese
1/4 tsp salt
1/4 tsp dill
DirectionsSauté onions in butter until tender. Set aside.
Stir together muffin mix, milk, egg, creamed corn and hot pepper sauce. Spread evenly over bottom of greased 9 x 9 inch baking dish.
Stir together sour cream, half of the cheese, salt and dill. Gently spoon over the muffin mix. Top with remaining cheese.
Bake in a preheated 425 degree oven for 25 to 30 minutes or until shortcake tests done.
Cut into squares and serve.