Onion Shortcake

1 large Spanish onion
1/4 cup butter
1 1/2 cups Jiffy corn muffin mix
1 large egg, beaten
1/3 cup milk
1 cup grated sharp cheddar cheese
1 cup cream-style corn
1/2 teaspoon hot pepper sauce
1 cup sour cream
1/4 teaspoon salt
1/4 teaspoon dill weed

Preheat oven to 425 degrees.
Melt the butter in medium size pan.
Peel the onion and slice into 1/4 inch rings.
Saute the onions in the butter until soft.
Remove from heat.
Combine muffin mix, egg, milk, corn and hot pepper sauce.
Place in a buttered 8 inch square pan.
(You can use a cooking spray) Add sour cream, salt, dill weed and 1/2 cup of the cheese to the sauted onions; combine and spread over the batter.
Sprinkle with the remaining cheese.
Bake for 30 minutes or until bubbly.
Remove from oven and let cool for a few minutes before cutting into squares.