Sweet Onion Corn Bake

2 large vidalia or sweet onions thinly sliced 1/2 cup butter 1 cup sour cream 1/2 cup milk 1/2 tsp dill weed 1/4 tsp salt 2 cups shredded cheddar cheese, divided 1 egg, lightly beaten 1 can (14.75 oz) creamed style corn 1 pkg (8.5 oz) corn bread/muffin mix 4 drops hot pepper sauce

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 sset aside. In a bowl. combine the egg, corn, corn bead mix and hot pepper sauce. Pour into a greased 12x9" baking dish. Spoon onion mixture over top. Sprinkle with remaining cheese. Bake uncovered at 350 for 45-50 minutes or until the top is set and lightly browned. Let stand for 10 min before cutting. 12 to 15 servings.

Thinking about trying this for Thanksgving this year (2006)