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Heat oven to 375 degrees. Grease 13 x 9" baking dish. Melt butter in small skillet over medium-high heat. Add onion and garlic; cook and stir 4 to 6 minutes or until tender, stirring occasionally. Set aside. In large bowl, combine corn, cream style corn, eggs and 1/4 t salt; mix well. Add corn muffin mix; mix well. Fold in cooked onion mixture. Pour into greased dish. In large bowl, combine all topping ingredients except cheese; mix well. Spoon over corn bread to within 1" of edges. Sprinkle with cheese. Bake for 35 to 40 minutes or until edges are golden brown.
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|Serving Size: 1 Serving (223g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 170 (74%)|
|Amt Per Serving||% DV|
|Total Fat 18.9g||25 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 234.9mg||72 %|
|Sodium 157.4mg||5 %|
|Potassium 162.9mg||4 %|
|Total Carbohydrate 1.2g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.1g|
|Protein 13.8g||20 %|
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Calories per serving: 230
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