2 sweet onions, chopped
1/2 cup butter
3 cups corn muffin mix
2 eggs
2/3 cup milk
1 (14 1/2 ounce) can cream corn
4 drops hot sauce
2 cups sour cream
1/2 teaspoon salt
1/2 teaspoon dill weed
2 cups grated Monterey jack cheese

Sauté onion in butter.

Beat muffin mix, eggs, milk, cream corn and hot sauce together. Spread in buttered 9 x 13-inch pan.

Add sour cream, salt, dill and half of cheese to onion mixture. Spread over batter, then sprinkle with remaining cheese. Bake, uncovered, at 425 degrees F for 30 minutes.

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