Onion Cornbread

Separate cheese in half.

Saute chopped onion in melted butter in a large skillet until onion is tender; set aside.

Combine cornmeal and sugar in a large bowl; add sauteed onion, 1/2 cup of cheese, beaten eggs, milk, oil, sour cream, corn and hot sauce. Stir until ingredients are moistened.

Spoon mixture into a greased 10-inch cast-iron skillet.

Bake at 400° for 20 minutes. Sprinkle cornbread evenly with remaining Cheddar cheese and bake an additional 5 minutes.