When it comes to serving Cowboy Cornbread Trifle, it’s versatile enough to stand as a centerpiece on any dining table. This dish contains an assembly of flavors that pairs well with a fresh green salad or a tangy coleslaw to balance out the richness. Additionally, for a more substantial meal, you could serve it alongside grilled vegetables or a light soup. The layers are not only a feast for the eyes but also create a perfect blend of textures and flavors that capture the spirit of the American Southwest.
Ingredients
1 box cornbread mix, prepared per package instructions
2 medium jalapeños, seeded and minced
½ medium yellow onion
1 bell pepper, chopped
1 pound thick sliced bacon, cooked and chopped into bits
1 ½ cup mayonnaise
1 cup ranch dressing
1 (28oz) can diced tomatoes, juices drained
2 (16 oz) cans beans (pinto, kidney, or black), drained and rinsed
2 (16 oz) cans sweet corn, drained and rinsed
2 cups shredded cheddar cheese
1 small bunch green onions, thinly sliced
Salt and pepper, to taste
How To Make Cowboy Trifle
Cut prepared cornbread into 1-inch chunks. Set aside.
Toss tomatoes, onion, bell pepper, beans, jalapeños, and corn together in a bowl to make a salsa.
Combine mayonnaise and ranch dressing, add salt and pepper, to taste.
Build trifle: add 1 layer of chopped cornbread, followed by a layer of salsa; add shredded cheese, followed by a layer of mayonnaise mixture, and a layer of diced bacon.
Repeat until layers reach top of serving bowl. Garnish top with green onions and any remaining cheese and bacon. Refrigerate before serving.
