|Source: Carol Kirsch (1978)|
|Prep time: 15 minutes||Cooking time: 30 minutes||Total time: 45 minutes|
Peel onion; slice thin and sauté slowly in butter. Combine muffin mix, egg, milk, corn and Tabasco sauce. Place in a buttered 8-inch square pan. Add sour cream, salt, dill weed and 1/2 cup cheddar cheese to the sautéed onions. Spread over the batter. Sprinkle with the remaining cheese. Bake at 425° for 25 to 30 minutes. Cut in squares and serve warm.
Nice With Salads.