Cowboy Cornbread Trifle Layers (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 recipe cornbread, prepared, cut into 1-inch cubes
02 -
2 cans (15.25 ounces each) corn kernels, drained
03 -
2 cans (15 ounces) black beans, drained, rinsed
04 -
1 can (28 ounces) diced tomatoes, drained
05 -
1 red bell pepper, diced (about 1 cup)
06 -
½ medium red onion, diced (about 1 cup)
07 -
2 medium jalapeño peppers, seeded, diced
08 -
1 teaspoon kosher salt
09 -
½ teaspoon ground black pepper
→ Dressing and Toppings
10 -
1 ½ cups (348 g) mayonnaise
11 -
1 cup (232 g) ranch dressing
12 -
9 slices thick-cut bacon, cooked, crumbled
13 -
1 cup (113 g) sharp cheddar cheese, shredded
14 -
1 cup (113 g) Monterey Jack cheese, shredded
15 -
4 green onions, thinly sliced
16 -
Parsley, chopped for garnish
# Instructions:
01 -
In a large bowl, combine corn, beans, tomatoes, bell peppers, onions, jalapeños, salt, and pepper. Mix well and set aside.
02 -
In a medium bowl, whisk together mayonnaise and ranch dressing until combined. Set aside.
03 -
In a 3-quart trifle bowl, layer ⅓ of the cornbread cubes, 2 ½ cups of the corn mixture, ⅓ cup of cheddar cheese, ⅓ cup of Monterey Jack cheese, ¾ cup of the dressing, and ⅓ of the crumbled bacon. Repeat this layering process two more times.
04 -
Top the trifle with sliced green onions. Refrigerate for 2-3 hours. Garnish with chopped parsley before serving.
# Notes:
01 -
Layer the ingredients evenly to create a visually appealing presentation.
02 -
Chilling the trifle allows the flavors to meld together for enhanced taste.