Friday, November 9, 2018

Thanksgiving Cornbread Trifle

Thanksgiving Cornbread Trifle
I pkg cornbread mix, prepared per package instructions
1 16 oz frozen corn, thawed (or 2 cans of sweet corn, drained)
1 lb bacon, cooked and crumbled
1 red bell pepper, chopped
1 red onion, chopped
2 jalapenos, minced
2 cups sharp cheddar cheese, grated
1 cup ranch dressing
1/2 cup mayonnaise (I use Hellmans)

  • Cook the cornbread per the instructions.  Use your favorite 
  • Cut prepared cornbread into small chunks. (I cook the cornbread the day ahead and let it dry out)
  •  Cook bacon, chop (crumble) and set aside (this can also be done a day ahead)
  • Combine the bell pepper, red onions, jalapenos and corn together
  • Combine mayo and ranch dressing (I use Hidden Valley ranch packet with buttermilk, not the bottle)
  • Layer the trifle starting with cornbread, then the corn mixture, grated cheese, ranch dressing and bacon, repeat ending with ranch topped with bacon crumbles
  •  Refrigerate 2 hours before serving (can be made a day ahead) 
Note: You can add tomatoes, black beans, etc to the corn mixture.


Cinnamon + Sugar Brioche Toast