Onion-Topped Corn Pudding

Ingredients:

2 cups chopped onion]

1/4 cup butter

1 cup (8 ounces) sour cream

2 eggs, beaten

1 can (17 ounces) cream-style corn

1/2 cup buttermilk

1 cup plain corn meal

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups (6 ounces) grated sharp Cheddar cheese, divided

2 tablespoons sugar

1/2 teaspoon dried dill weed

Directions:

Preheat oven to 400 degrees. Grease a shallow 2-quart baking dish. In a large skillet, cook and stir onions in butter about 10 minutes until tender. Remove from heat; stir in sour cream.

In a large bowl, combine eggs, corn, buttermilk, corn meal, baking powder, salt. 1 cup cheese, sugar and dill weed; mix well. Pour batter into greased baking dish. Spoon onion mixture evenly over top of batter. Sprinkle with remaining 1/2 cup cheese. Bake at 400 degrees for 25-30 minutes or until onions just begin to brown. Yields 6-8 servings.