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)
