Cowboy Cornbread Trifle is the perfect side to take to your end of summer potluck. If you’re like me, you try to find a recipe that’s a little bit different and everyone hasn’t seen at every BBQ this summer. This one is sure to be a crowd pleaser because who doesn’t love bacon and cheese?!
Ingredients you’ll need for Cowboy Cornbread Trifle:
If you do not enjoy one of the ingredients, simply omit it and add more of another
- Gluten Free Cornbread Mix – Regular Cornbread works too!
- Sour Cream or Milk – replacing the milk in your cornbread with sour cream will keep it from drying out!
- Bacon – There’s no shame in buying pre-cooked bacon–it saves you a ton of time (and mess!)
- Real Mayo
- Ranch Dressing
- Green Bell Pepper
- Sweet Onion
- Tomatoes
- Black Beans
- Sweet Corn
- Shredded or Cubed Cheddar Cheese
Ingredients
- 1 Package of Cornbread Mix ((Option for creamier consistency – Replace Milk with Sour Cream and add 1/2 cup of Milk))
- 1-2 Jalapeño Peppers (cored and diced)
- 1 Pound Bacon (Cooked & Crumbled, or 2 Cups of Real Bacon Bits)
Dressing Layer
- 1 Cup Real Mayonnaise
- 3/4 Cup Ranch
Salsa
- 1 small Green bell pepper (Chopped)
- 1 medium Sweet Onion (Chopped)
- 1 Cup Tomatoes (Chopped)
- 1 Can Black Beans (Rinsed and Drained)
- 1 Can sweet corn (Drained)
- 1-2 Jalapeño Peppers (Diced)
Cheese Layer
- 1-2 Cups Shredded Cheese (or Diced Cheddar Cheese)
Instructions
- Chop ingredients for salsa
- Prepare cornbread as directed on package, replacing milk with sour cream and adding 1/2 cup milk and jalapeños if desired.
- While bread is baking, prepare other ingredients.
- Dressing layer: mix mayo and ranch together and set in the fridge until ready for assembly.
- Chop pepper, onion, tomatoes, jalapeños, and mix together with beans and corn. Set in the fridge until ready to assemble.
- Remove cornbread from the oven, setting aside to cool.
- Slice bread into small pieces to lay at the bottom of your serving dish. This doesn’t have to be precise. Break the slices into the size you need to cover the area.
- Top bread with a layer of salsa.
- Spread a thin layer of dressing on top. It should thin out pretty easily with a rubber spatula.
- Sprinkle with cheese and bacon.
- Repeat layers, topping with extra bacon and cheese.
- Chill in fridge 1-2 hours before serving. Even better to prepare overnight!
Equipment For This Recipe
Notes
You may have a bit of extra bacon or salsa at the end. I’m sure you can find something to do with them!
When I make this dish at home I like this Cake Dome that doubles as Trifle Bowl. Two in one! Just flip the dome upside down in the stand base.
Obviously that doesn’t travel well though. If we are heading to a party, another glass dish like this will do. After spending a bit of time preparing, you want to show everyone how pretty it is!
Tips & Notes:
- This is a FUN recipe and should be enjoyed in moderation. It is mostly carbs and fat, try pairing with a lean protein like Grilled Chicken Breasts
- This recipe feeds a LOT so it’s great to take to a potluck.
- You may have a bit of extra bacon or salsa at the end. I’m sure you can find something to do with them!
If you try this recipe, let me know what you think! Tag #FitButFun on Instagram and @Christine.KSmith so I can see your hard work! Can’t wait to see it!
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