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.
Salsa
1 small Green bell pepper
1 medium Sweet Onion
1 Cup Tomatoes
1 Can Black Beans
1 Can sweet corn
1-2 Jalapeño Peppers
Cheese Layer
1-2 Cups Shredded Cheddar Cheese
– 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.
– 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.
– 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!
Notes
This is a FUN recipe and should be enjoyed in moderation.
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!