1/4 cup (1/2 stick) butter 1 large Vidalia or other sweet onion, chopped 1 (8 ounce) package cornbread/muffin mix 1 egg, beaten 1/3 cup whole milk 1 cup sour cream 1 cup grated sharp Cheddar, divided 1/4 teaspoon salt 1/4 teaspoon dried dill weed cooking spray
Preheat the oven to 450º. Spray an 8-inch square baking pan or black iron skillet with vegetable oil cooking spray.
In a medium saucepan, melt the butter and saute the onion until tender, but not browned, for about 3 minutes.
Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the cheese, the salt, and dill weed. Stir to combine. Pour into the prepared pan and top with the remaining 1/2 cup cheese.
Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean.
Allow to cool slightly before cutting into squares.