Sweet Onion Corn Bake

Here's a delicious side that is my usual now. Kevin sure loves it. He also enjoys the leftovers the next morning with some scrambled eggs. Enjoy!

Ingredients

• 2 large sweet onions, thinly sliced
• 1/2 cup butter, cubed
• 1 cup (8 ounces) sour cream
• 1/2 cup milk
• 1/2 teaspoon dill weed
• 1/4 teaspoon salt
• 2 cups (8 ounces) shredded cheddar cheese, divided
• 1 egg, lightly beaten
• 1 can (14-3/4 ounces) cream-style corn
• 1 package (8-1/2 ounces) corn bread/muffin mix
• 4 drops hot pepper sauce

Directions

• 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 cup of cheese. Stir into the onion mixture; remove from the heat and set aside.
• In a large 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° for 45-50 minutes or until golden and bubbly. Let stand for 10 minutes before cutting. Yield: 12-15 servings.