Thanksgiving Cornbread Trifle

Thanksgiving Cornbread Trifle

Ingredients

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)

Directions

• 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.