Cowboy Cornbread Trifle

We love to make food that not only tastes good but also looks good. We’ve taken a version of our favorite dessert and a favorite dip and combined them into one delicious and visually tempting side dish.


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


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 the top of the serving bowl. Garnish top with green onions and any remaining cheese and bacon. Refrigerate before serving.


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