Joey Quebedeaux With Piggly Wiggly

Mexican Corn Bread & Creamy Banana Pudding

Mexican Corn Bread

3-Boxes Jiffy Corn Bread Mix
3-Eggs
ž-Cup Milk
1-15 oz. Can Whole Kernel Corn (Drained)
1-Can Cream Style Corn
1-1 lb. Block Velveeta Mexican Cheese
2-lbs. Ground Chuck

Seasoning:
˝-Cup Seasoning Blend
1-Sm. Can Chopped Jalapenos
Baking Spray

Method: Brown ground chuck with seasoning and seasoning blend. Mix Jiffy corn bread mix, eggs, milk, 2 cans of corn, and jalapenos. Spray 9x13 baking pan with baking spray. Spread ˝ of mix on bottom of pan. Layer browned chuck on top of 1st layer of corn bread mix. Slice Velveeta and lie on top of meat. Add remaining corn bread mix on top. Bake at 350 degrees for 45 minutes. Cut and serve.

Creamy Banana Pudding

1-14 oz. Condensed Milk

1 ˝-Cups Ice Cold Water

1-(4 Serving) Package Instant Vanilla Pudding Mix

1-16 oz. Tub Whipped Topping (Thaw)

1-Package Vanilla Wafers

3-Medium Bananas (Sliced)

Method: In a large bowl, combine condensed milk and water. Add pudding mix. Beat well. Chill for 15 minutes. Fold in whipped topping. Spoon 1 cup pudding mix into 2 ˝ quart glass bowl. Top with 1/3 wafers, bananas, pudding. Repeat layering. End with pudding cover. Chill!