Vidalia Onion Casserole

This recipe I got from my Sister-in-law. She served it for Thanksgiving dinner and my daughter (the pickiest eater in our household) loved it. I'm not sure why, since she's not particularly fond of onions, cornbread, sour cream or creamed corn, but she asked I make it again at our first Christmas potluck.

• 1/2 cup butter
• 2 large Vidalia or other sweet onions
• 8 oz sour cream
• 2 tsp dill weed
• 1/4 tsp salt
• 1 cup grated cheddar or jack cheese, divided
• 15 oz can creamed corn
• 4 dashes hot sauce
• 1 egg, beaten
• 1/3 cup milk
• 1 box Jiffy cornbread mix

Saute onions in butter until soft, not brown. Add sour cream, dill, salt and 1/2 cup cheese to skillet, stir and set aside. Combine cream corn, hot sauce, egg, milk and cornbread mix in separate bowl, stir to combine. Add onion mixture to cornbread mixture, combine and pour into greased 9 X 13 casserole dish. Top with remaining cheese. Bake 40 minutes at 425 degrees.