Triple-Corn Spoon Bread

1 cup sour cream

3 TBLS stick margarine, melted

1 large egg

1/2 cup chopped onion

1 can (15.25-ounce) whole kernel corn, undrained

1 can (14.75-ounce) cream-style corn

1 (8.5 ounce) package Jif corn muffin mix

Preheat oven to 350®.

Mix the first three ingredients in a large bowl, whisk until smooth. Add onion, corns, and muffin mix, stir until blended. Pour into an 8 inch square baking dish coated with cooking spray. Bake for 1 hour or until it is set and lightly browned.