1 large Spanish onion
2 tablespoons butter or margarine
1 1/2 cup cornbread mix
1 (8 ounce) can cream-style corn
1/3 cup milk
1 egg, beaten
1 cup (4 ounces) shredded sharp Cheddar cheese
3 ounces finely diced pepperoni (optional)
1 cup sour cream
1/4 teaspoon salt

Slice onion into thin rings.

Melt butter in small skillet. Add onion. Saut?over medium heat about 10 minutes or until transparent. Set aside to cool.

Preheat oven to 425 degrees F.

Combine corn bread mix, corn, milk, egg and Tabasco sauce in a large bowl. Stir in 1/2 cup cheese and pepperoni, if desired. Pour into a greased 8-inch square baking pan.

Combine sour cream, salt, onion and 1/4 cup cheese. Mix well. Spread in an even layer over batter in pan. Sprinkle with remaining cheese. Bake 30 minutes or until golden brown. Remove to wire rack. Let stand 10 minutes before cutting into squares.