Corn Shortcake

Directions:

• 1 large onion
• 1/4 cup butter
• 8 oz. package corn muffin mix
• 1 egg, beaten
• 1/3 cup milk
• 1 can corn
• 2 drops Tabasco sauce (optional)
• 1 cup sour cream
• 1/4 tsp salt
• 1/4 tsp dill weed
• 1 cup cheddar cheese

Directions:

1. Slice and saute onion slowly, butter.
2. Combine muffin mix, egg, milk, corn and Tabasco sauce.
3. Place in unbuttered 8 inch square pan (or same volume rectangular).
4. Add sour cream, dill, salt and 1/2 of the cheese to the onions.
5. Spoon over batter in pan.  Sprinkle with remaining cheese.
6. Bake at 425 degrees F for 25-30 minutes.
7. Serve hot.

Given to me by my grandma at my kitchen themed bridal shower.