Cornbread

Cornbread
From: Nancy Carlisle

2 1/2-cups onion, chopped
1/4-cup melted margarine
8-oz. sour cream
1-cup shredded cheddar cheese
1 1/2-cups self-rising cornmeal
2-tbsp. sugar
2-eggs, beaten
8 1/2-0z. can cream-style corn
1/4-cup milk
1/4-cup Wesson oil
Dash of hot sauce

Sauté onions in margarine. Mix sour cream and 1/2 of the cheddar cheese with the onions and margarine; set aside. Mix the cornmeal, sugar, eggs, corn, milk, oil and hot sauce. Add the other half of the cheddar cheese and mix well. Pour into 9x12-inch greased baking dish. Spread the sour cream mixture on top of the meal mixture. Bake 25 to 30 minutes at 400 degrees or until done.