• 1 jumbo Vidalia onion, chopped
• 8 ounces corn bread/muffin mix
• 1 egg, beaten
• 1 cup sour cream
• 1 cup grated sharp cheddar cheese
• 1/3 cup whole milk
• 1/4 cup butter
• 1/4 tsp salt
• 1/4 tsp dried dill weed

Preheat oven to 450 degrees. Spray 8” square baking pan with vegetable oil cooking spray.

In a medium saucepan, melt the butter and sauté the onion until tender, but not brown. Remove the pan from heat and add muffin mix, egg, milk sour cream, 1/2 cup of the cheese, salt and dill weed. Stir to combine. Pour into the prepared pan and top with the remain 1/2 cup cheese.

Bake for 30 minutes, until set and a toothpick inserted in the center of the corn bread comes out clean.

Allow to cool slightly before cutting into squares.