Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               Cups  chopped onion
     1/4           Cup  butter or margarine -- melted
  1 1/2           Cups  self-rising cornmeal
  2        Tablespoons  sugar
     1/4      Teaspoon  dillweed
  1                Cup  shredded Cheddar cheese -- divided
  2                     eggs -- well beaten
     1/4           Cup  milk
     1/4           Cup  vegetable oil
  1             Carton  sour cream -- (8-ounce)
  1                Can  cream-style corn -- (8 3/4-ounce)
  1               Dash  hot sauce

Preparation:

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.

Nutritional Information:

354 Calories (kcal); 25g Total Fat; (63% calories from fat); 8g Protein; 25g Carbohydrate; 91mg Cholesterol; 468mg Sodium