Mexican Cornbread

This is the best corn bread ever made. Seriously. I don't know where my friend got it but I will forever be grateful that she shared it with me. My chili life will never be the same!
Mexican Corn Bread

1 Cup Softened Butter
1 Cup Sugar
1 Can Cream Style Corn
4 Eggs
1 Cup Flour
1 Cup Yellow Cornmeal
4 tsp. Baking Powder
1/4 tsp. Salt
1/2 Cup Shredded Cheddar Cheese
1/2 Cup Shredded Jack Cheese

Preheat oven to 350 degrees. Cream butter and sugar. Add eggs mixing well. Mix together flour, cornmeal, baking powder and salt. Mix in flour mixture and remaining ingredients. Pour into greased and floured 9 x 13 baking dish. Reduce oven to 300 degrees and bake 1 hour.

Chocolate Mud Trifle

Ingredients:
1 Brownie Mix made as box directs
1 Small Box Instant Chocolate Pudding
1 Can Sweetened Condensed Milk
1/2 Cup Water
1 8oz Tub of Cool Whip
1 12oz Tub of Cool Whip
Candy Garnish
Bake Brownies and cool completely, cut into 1 inch squares. Whisk together pudding, water, and sweetened condensed milk. Whisk for 2 minutes and then fold in 8oz of Cool Whip. In a bowl or parfait dish layer the brownie, pudding mix and Cool Whip. Repeat layers. Chill at least 8 hours. Garnish with candy bar pieces, chocolate shavings or cookie crumbs and worms!