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CORN BREAD SCALLOPED CORN 
2 eggs, slightly beaten
18 1/2 oz. pkg. corn muffin mix
1 (16.5 oz.) can cream style corn
1 (16.5 oz.) can whole kernel corn, drained
1 c. sour cream
1/2 c. butter, melted
1/3 c. chopped onion

Combine all ingredients, mixing well. Put in buttered 3 quart casserole. Bake at 350 degrees for 45 minutes.
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