Vidalia® Sweet Onion Cornbread

Vidalia<sup>®</sup> Sweet Onion Cornbread

1½       cups chopped G&R Vidalia® sweet onions
¼         cup butter or margarine
1          cup sour cream
1          dash salt  
1          cup shredded sharp cheddar cheese, divide into two 4-oz. portions
1          package (10 or 12 oz.) corn muffin mix
1          egg, beaten
½         cup milk
1          can (8 ½ oz.) cream-style corn
2          drops bottled red pepper sauce

Preheat oven to 425 degrees. Grease 8-inch square pan and set aside. In medium skillet over medium heat, melt butter or margarine. Add onions and sauté until tender, about 10 minutes. Cool slightly. Add sour cream, salt and ½ cup cheddar cheese to onions and set aside. In medium bowl, combine corn muffin mix, egg, milk, corn and hot pepper sauce, stirring until smooth. Spread batter in prepared pan. Spoon onion mixture evenly atop the batter. Sprinkle on remaining cheese. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Slice and serve warm.