| 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. | 
