Saute 2 large onions, sliced thin, in 1/2 cup butter until transparent. 
Take off burner and mix in 1 cup sour cream, 1/2 cup milk, 1/2 tsp. dill
weed, 1/4 tsp. salt and 2 cups shredded cheddar cheese.  Set aside.

In a bowl mix I can  (14 3/4 oz) creamed corn, 1 pkg sweet kernel corn, 1
egg, and 1 pkg., 81/2 oz. cornbread muffin mix (Jiffy). Pour into 9 x 13 in.
pan and gently put onion mixture on top of muffin mix. 

Bake at 350 * F. for 45 to 50 minutes or until knife comes out clean.
This is a real Black family favorite, sent in by Cheri Law, Brandon’s mother.