Cowboy Trifle

This Cowboy Trifle is a bold, colorful, and hearty layered salad inspired by the flavors of the American Southwest. Filled with cornbread, crisp veggies, smoky bacon, beans, and a creamy ranch-mayo dressing, it delivers a perfect balance of textures in every scoop. It’s ideal for potlucks, cookouts, game-day gatherings, or any time you want a fun, crowd-pleasing side dish that doubles as a conversation piece. Refrigerated before serving, the flavors meld beautifully and make each layer even more delicious.

Ingredients

• 1 box cornbread mix, prepared per package directions
• 2 medium jalapeños, seeded and minced
• ½ medium yellow onion, 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), drained and rinsed
• 2 (16 oz) cans sweet corn, drained and rinsed
• 2 cups shredded cheddar cheese
• 1 small bunch green onions, thinly sliced
• Salt and pepper, to taste

Directions

1. Cut baked cornbread into 1-inch chunks and set aside.
2. Mix tomatoes, onion, bell pepper, beans, jalapeños, and corn in a large bowl to form a salsa.
3. Stir together mayonnaise, ranch dressing, salt, and pepper.
4. Begin layering: start with cornbread, then salsa, followed by cheddar cheese, dressing mixture, and chopped bacon.
5. Repeat layers until you reach the top of the trifle bowl.
6. Garnish with green onions and any leftover cheese or bacon.
7. Refrigerate before serving to allow flavors to blend.

Prep Time: 25 minutes | Cooking Time: 20 minutes (for cornbread) | Total Time: 45 minutes
Kcal: 520 kcal | Servings: 10

Tips

• Chill for at least 1 hour before serving—the layers firm up and the flavors meld beautifully.
• Store leftovers tightly covered for up to 2 days; cornbread will soften but remain tasty.

FAQ

Can I make this the night before?
Yes—prep up to 24 hours ahead and refrigerate.

Can I use homemade cornbread?
Absolutely. Just be sure it’s fully cooled before cubing.

Are there good protein add-ins?
Shredded chicken or ground seasoned beef both work well.

Is it spicy?
It’s mild to medium—adjust jalapeños to your heat preference.

Can I lighten the dressing?
You can use light mayo or Greek yogurt for a lighter version.