Preparation / Directions:
Saute chopped onion in melted butter in a large skillet until onion is
tender; set aside.
Combine cornmeal, sugar, and dillweed in a large bowl; add sauteed onion,
1/2 cup Cheddar cheese, beaten eggs, milk, vegetable oil, sour cream,
cream-style corn, and dash of hot sauce, stirring just until dry
ingredients are moistened.
Spoon mixture into a greased 10-inch cast-iron skillet. Bake at 400
degrees for 20 minutes; sprinkle cornbread evenly with remaining 1/2 cup
Cheddar cheese, and bake cornbread an additional 5 minutes.
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