Description
A Southern-style crowd-pleaser with layers of cornbread, bacon, veggies, cheese, and creamy ranch dressing, beautifully stacked in a trifle dish.
Ingredients
Scale
- 1 box cornbread mix (or homemade, about 8x8 inch pan size)
- Ingredients required for cornbread mix (usually eggs, milk, oil)
- 1 lb (450 g) bacon, cooked and crumbled
- 1 large head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (canned or cooked fresh)
- 1 cup shredded cheddar cheese
- ½ cup red onion, diced
- ½ cup bell pepper, diced (optional)
- 1 cup mayonnaise
- 1 cup sour cream
- 1 packet ranch seasoning mix
- 2 tbsp fresh parsley, chopped
- 2 tbsp green onions, chopped
- Extra green onions, cherry tomato halves, parsley for garnish
Instructions
- Prepare cornbread: Bake cornbread according to package or recipe instructions. Cool completely, then cut into cubes.
- Mix the dressing: In a bowl, combine mayonnaise, sour cream, ranch seasoning, and parsley. Mix until creamy and smooth.
- Assemble the trifle: In a large glass trifle dish, layer half the cornbread cubes on the bottom. Add half the lettuce, tomatoes, corn, onion, bell pepper, cheese, and bacon. Spread half the dressing over the layer. Repeat with the remaining ingredients, finishing with dressing on top. Garnish with cherry tomato halves, chopped green onions, and parsley.
- Chill & serve: Cover and refrigerate for at least 1 hour before serving to let flavors meld.
Notes
- For a spicier version, add jalapeños to the salad layers.
- Can be made a day in advance for convenience.
- Use low-fat mayonnaise and sour cream for a lighter option.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Layering
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg