Sweet Onion Corn Bake

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

1. 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.
2. In a large bowl, combine the egg, corn, cornbread mix and hot pepper sauce. Pour into a greased 13x9-in. baking dish. Spoon onion mixture over top. Sprinkle with remaining cheese.
3. Bake, uncovered, at 350u0b0 for 45-50 minutes or until a thermometer reaches 160u0b0. Let stand for 10 minutes before cutting.

sweet onions, butter, sour cream, milk, dill weed, salt, cheddar cheese, egg, creamstyle corn, mix, pepper sauce

Taken from www.tasteofhome.com/recipes/sweet-onion-corn-bake/ (may not work)