1 large sweet onion, Vidalia or yellow
1/4 cup butter
1-1/2 cups corn muffin mix (small box)
1 egg, beaten
1/3 cup milk
1 cup cream-style corn (small can)
2 drops hot pepper sauce
1 cup sour cream
1/4 teaspoon dill weed
1 cup Wisconsin sharp cheddar cheese, grated
1 package frozen broccoli, thawed and drained
Peel onion and slice thinly. Sauté slowly in butter until soft. Set aside. Combine muffin mix, egg, milk, corn and hot pepper sauce. Mix well.
Place mixture in an 8-inch square pan that is 2 inches deep and has been sprayed with oil. Add sour cream, dill weed, 1/2 cup of grated cheddar and thawed broccoli to sautéed onion. Mix well.
Spread evenly over muffin batter. Sprinkle with remaining cheese. Bake uncovered at 425°F for 35 minutes. Serve warm.