Corn Casserole - cooking recipe

Ingredients

1 (8 1/2 oz.) Jiffy cornbread mix
1 egg or 1/4 c. Egg Beaters
1 (15 oz.) creamed corn
1 (15 oz.) whole kernel corn, drained
1 c. sour cream (fat free)
1 stick margarine, melted (low-fat)

Preparation

Combine all and pour into 2-quart casserole dish, greased with Pam.
Bake 1 hour at 350\u00b0.