Cowboy Cornbread Trifle
Servings: 10
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!
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!
You may have a bit of extra bacon or salsa at the end. I'm sure you can find something to do with them!