Cowboy Cornbread Trifle

Cowboy Cornbread Trifle is a bold, satisfying layered dish full of Southwestern flair. Made with chunks of tender cornbread, colorful vegetables, smoky bacon, creamy ranch dressing, and plenty of cheese, it’s as visually stunning as it is delicious. Perfect for potlucks, backyard barbecues, or hearty weeknight meals, this trifle can hold its own as a main dish or complement lighter sides like a green salad or coleslaw.

Ingredients

1 box cornbread mix, prepared per package instructions
2 medium jalapeños, seeded and minced
½ medium yellow onion, finely chopped
1 bell pepper, chopped
1 pound thick-sliced bacon, cooked and chopped
1 ½ cups mayonnaise
1 cup ranch dressing
1 (28 oz) can diced tomatoes, drained
2 (16 oz) cans beans (pinto, kidney, or black), rinsed and drained
2 (16 oz) cans sweet corn, rinsed and drained
2 cups shredded cheddar cheese
1 small bunch green onions, thinly sliced
Salt and pepper, to taste

Instructions

Prepare cornbread according to package instructions. Once cooled, cut into 1-inch chunks and set aside.
In a large mixing bowl, combine the drained tomatoes, onion, bell pepper, beans, jalapeños, and corn to form a chunky salsa.
In a separate bowl, whisk together the mayonnaise and ranch dressing. Add salt and pepper to taste.
In a large trifle dish or clear serving bowl, begin layering: start with a layer of cornbread chunks, then salsa, shredded cheese, mayo-ranch mixture, and chopped bacon.
Repeat layers until the bowl is full or ingredients are used up. Finish with a generous topping of green onions, shredded cheese, and bacon bits.
Cover and refrigerate for at least 1 hour before serving to let the flavors meld.