Cowboy Cornbread Trifle
This savory Cowboy Cornbread Trifle features jalapeño cornbread, crispy bacon, creamy ranch dressing, spicy beans, corn, and smoked cheddar—layered into a bold, flavorful crowd-pleaser.
Servings
Ingredients
Cornbread Layer:
- 1 8.5 oz box Jiffy cornbread mix
- 1/2 cup sour cream in place of milk
- 4 tablespoons milk
- 2 medium jalapeño peppers deseeded and finely minced
Bacon Layer:
- 1 pound thick-cut bacon chopped into 1-inch pieces (reserve 1/4 cup for garnish)
Creamy Layer:
- 1 1/2 cups mayonnaise
- 1 cup ranch dressing
Cowboy Salsa Layer:
- 1 cup chopped tomatoes
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped sweet onion such as Vidalia
- 2 16 oz cans spicy chili beans, drained and rinsed
- 2 15.5 oz cans whole kernel corn, drained
Cheese Layer:
- 8 oz smoked cheddar cheese shredded
Garnish:
- 4 green onions thinly sliced
- Reserved bacon 1/4 cup
Instructions
Prepare the cornbread.
- Preheat your oven and prepare the Jiffy cornbread mix according to the package instructions, substituting the recommended milk with 1/2 cup of sour cream and adding 4 tablespoons of milk to loosen the batter. Stir in the finely minced jalapeños. Bake according to package instructions and allow the cornbread to cool completely.
Cook the bacon.
- In a large skillet over medium heat, cook the chopped bacon until crisp. Transfer to a paper towel-lined plate to drain excess grease. Set aside 1/4 cup of the cooked bacon for garnish.
Prepare the creamy dressing.
- In a medium bowl, combine the mayonnaise and ranch dressing. Stir until smooth and well incorporated. Refrigerate until ready to use.
Mix the cowboy salsa.
- In a separate bowl, combine the chopped tomatoes, green bell pepper, sweet onion, drained chili beans, and drained corn. Stir well to evenly distribute the ingredients.
Shred the cheese and prepare the garnish.
- Shred the smoked cheddar cheese and slice the green onions. Set aside for assembly and topping.
Assemble the trifle.
- In a trifle bowl or deep glass serving dish, begin with a layer of cornbread, followed by a layer of the cowboy salsa, a layer of shredded cheese, and a layer of the creamy dressing mixture. Repeat the layers in the same order until all ingredients have been used or the bowl is full.
Garnish and chill.
- Top the trifle with the reserved chopped bacon and sliced green onions. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
To make this Cowboy Cornbread Trifle gluten-free, substitute the Jiffy cornbread mix with a certified gluten-free cornbread mix. Confirm that the chili beans, ranch dressing, mayonnaise, and all processed ingredients (especially bacon and shredded cheese) are labeled gluten-free, as some may include additives or be processed in facilities that also handle wheat. Use gluten-free labels to ensure full compliance.