Colossal Corn Bread Casserole

This is from my friend, Victory Grund. It's like a spoon bread.


1/4  cup  butter
3 - 4  med   onions, sliced thin
4  cups  Jiffy corn bread mix
1  can  (15 oz)   creamed corn
1/2  cup  milk
2   eggs
2   dashes  Tabasco sauce
1/4  tsp  salt
1  pint   sour cream
2  tsp  dill weed
2  cups  sharp cheddar cheese

Sauté onions in butter until soft and tender. Add sour cream and dill weed. Set aside.

Mix together the corn bread mix, milk, eggs, creamed corn, Tabasco, and salt. Pour into a large buttered casserole dish. Top with sour cream mixture and sprinkle with cheddar cheese.

Bake at 350° for 35-40 minutes, or until golden brown and bubbling.