Sauté onion in butter in large skillet until tender; remove from heat.
Stir in sour cream and 1/2 cup cheese; set aside.
Combine cornmeal, sugar and dill weed; set aside.
Stir together eggs, corn, milk, oil and hot sauce; add to cornmeal mixture, stirring well. Spoon into a lightly greased 9" square pan. Spread sour cream mixture over batter; sprinkle with remaining 1/2 cup cheese.
Bake at 375° for 30-35 minutes.
Cool slightly; cut into 3" squares.