Best 6 Cornbread Trifle Salad Recipes

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Are you looking for a sweet and savory salad that is perfect for potlucks, picnics, or summer gatherings? Cornbread trifle salad is the ultimate crowd-pleaser, combining layers of sweet cornbread, creamy pudding, and juicy fruit. This delicious dish is a delightful twist on the classic trifle dessert, and it is sure to be a hit with your friends and family. With its colorful layers and refreshing taste, cornbread trifle salad is the perfect way to enjoy the flavors of summer.

Let's cook with our recipes!

PEACH CORNBREAD TRIFLE



Peach Cornbread Trifle image

Provided by Dave Lieberman

Categories     dessert

Number Of Ingredients 5

2 pounds very ripe peaches
1/4 cup sugar
2 cups heavy cream
1/2 teaspoon vanilla extract
1 pound cornbread either store-bought or homemade

Steps:

  • Score the bottom of peaches with an "X." Remove the skins of the peaches by dropping them in a pot of simmering water for 30 to 60 seconds. Remove the peaches, set aside to cool in a bowl of ice water and then peel off the loosened skins. Remove the pits from the peaches and then finely chop the flesh. Put the chopped peaches in a bowl.
  • Pour the cream into a large mixing bowl. Add a 1/4 cup sugar and the vanilla extract. Whip into soft peaks.
  • Cut the corn bread into thin slices. Layer the bottom of a clear glass trifle or other serving bowl with a third of the cornbread. Add a third of the peaches on top of the cornbread and then a third of the whipped cream on top of that. Repeat the layers two more times and crumble the final layer of the cornbread on top.
  • Refrigerate and serve cold.

SOUTHERN CORNBREAD SALAD



Southern Cornbread Salad image

To feed a crowd, especially when I want to make a good impression, I make this eye-popping cornbread salad. It's beautiful in a trifle bowl. I love it in summer, when we can make it with our own garden produce. -Debbie Johnson, Centertown, Missouri

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 16 servings.

Number Of Ingredients 12

1 package (8-1/2 ounces) cornbread/muffin mix
1 cup sour cream
1 cup mayonnaise
1 envelope ranch salad dressing mix
3 large tomatoes, seeded and chopped
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1 cup thinly sliced green onions, divided
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cups shredded cheddar cheese
10 bacon strips, cooked and crumbled
3-1/2 cups frozen corn, thawed

Steps:

  • Prepare and bake cornbread mix according to package directions, using an 8-in. square baking dish. Crumble when cool., Mix sour cream, mayonnaise and salad dressing mix until blended. In a separate bowl, combine tomatoes, peppers and 1/2 cup green onions. , In a 3-qt. glass bowl, layer half of each: cornbread, beans, tomato mixture, cheese, bacon, corn and dressing. Repeat layers. Top with remaining green onions. Refrigerate 3 hours.

Nutrition Facts : Calories 367 calories, Fat 23g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 607mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 4g fiber), Protein 11g protein.

CORNBREAD TRIFLE SALAD



Cornbread Trifle Salad image

The longer it sits,the better it tastes. It's one of those recipes that everyone wants when they try it. Use low or no-fat sour cream and mayonnaise to reduce the calories in this dish.

Provided by Tearanii

Categories     Breads

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 (8 1/2 ounce) package cornbread mix
1 (1 ounce) envelope ranch dressing mix
1 cup sour cream
1 cup mayonnaise
1/2 cup green pepper, chopped
1/2 cup sweet red pepper, chopped
1/2 onion, chopped
3 large tomatoes, chopped
1 (16 ounce) can pinto beans, drained
2 cups fresh corn or 2 cups frozen corn
2 cups cheddar cheese, shredded
10 slices cooked bacon, crumbled (optional)

Steps:

  • Bake cornbread mix according to package instructions and crumble.
  • Combine ranch-style dressing mix,sour cream and mayonnaise in a small bowl.
  • In another bowl, mix together peppers, onions, tomatoes, pinto beans and corn.
  • In a 3-quart salad bowl,layer 1/2 of the cornbread, 1/2 of the vegetables, 1/2 of the cheese, 1/2 of the bacon and 1/2 of the dressing.
  • Repeat layers with remaining ingredients.
  • Cover and store in refrigerator until ready to serve.

THE BEST CORNBREAD SALAD RECIPE



The Best Cornbread Salad Recipe image

Provided by Pam

Categories     Allergy Friendly Recipes     Fish Free Recipes     Gluten Free     Peanut Free Recipes     Recipes     Shellfish Free Recipes     Soy Free Recipes     Traditional Recipes     Tree Nut Free Recipes

Number Of Ingredients 12

2 1/2 cups cornbread (use your favorite recipe)
1 medium green bell pepper, diced
1 medium yellow onion, diced
3 medium tomatoes, diced
1/2 cup bread and butter pickles, diced
12 bacon slices, cooked and crumbled
For the dressing:
1 cup mayonnaise
1 tablespoon sugar
1/2 cup bread and butter pickle juice
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)

Steps:

  • Crumble the cornbread and place in a medium bowl. Top the cornbread with a layer of green bell pepper, then a layer of the onion.
  • Top the onion layer with tomatoes. Top the tomato layer with a layer of pickles. Top the pickle layer with crumbled bacon.
  • Make the dressing- Mix the mayonnaise, sugar, bread and butter pickle juice, salt, and pepper in a medium bowl until blended.
  • Spread dressing over the top of the salad. Chill for two hours before serving.

Nutrition Facts :

TRIFLE BOWL SALAD



Trifle Bowl Salad image

This is a delicious and pretty salad. As the title indicates, it is made in a clear trifle bowl, and it is made in layers.

Provided by Chef Laya

Categories     Kosher

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 12

4 tablespoons mayonnaise
2/3 cup vinegar
2 (2/3 ounce) packets of dried Italian spices
1 (16 ounce) bag frozen peas
1 (15 ounce) can chickpeas, drained
2 cups shredded purple cabbage (1 bag)
1 head iceberg lettuce, shredded
1 red bell pepper
1 (11 ounce) can canned corn niblets, drained
1 (10 ounce) bag shredded carrots (4-5 carrots)
3 cucumbers, peeled and sliced
3 tomatoes, sliced or 2 cups grape tomatoes

Steps:

  • Dressing:.
  • Prepare dressing at least 2 hours ahead of time. Mix the mayonnaise, vinegar and Italian seasonings. Cover and refrigerate.
  • Salad:.
  • Place the peas in the bottom of the trifle bowl in and even layer. Add an even layer of chickpeas, cabbage, lettuce, red pepper, corn, carrots, cucumbers and tomatoes.
  • Before serving, pour the dressing over the tomato layer, and it will seep through the salad.

Nutrition Facts : Calories 185, Fat 3.3, SaturatedFat 0.5, Cholesterol 1.5, Sodium 355.2, Carbohydrate 34.2, Fiber 7.4, Sugar 9.5, Protein 7.4

CORNBREAD TRIFLE



CORNBREAD TRIFLE image

Categories     Vegetable     Side     Freeze/Chill     Quick & Easy

Number Of Ingredients 12

(Can use light items if preferred)
18oz. package cornbread mix
1 envelope of ranch style dressing mix
1 C sour cream
1 C mayo
½ C green pepper, chopped
½ C red pepper, chopped
½ C onion, chopped
3 large tomatoes, chopped
2 C corn
2 C shredded cheddar cheese
10 slices bacon, cooked and crumbled

Steps:

  • -Bake cornbread according to directions, let it cool then crumble it. -Combine ranch, sour cream and mayo in a separate bowl. -Mix corn, peppers, onions and tomatoes in another bowl. -In a clear salad or trifle bowl layer ½ the cornbread. -Layer ½ the veggies on the cornbread. -Layer ½ the cheese on the veggies. -Layer ½ the bacon on the cheese -Then layer ½ the dressing on the bacon. -Repeat the process.

Tips:

  • Use a good quality cornbread mix or recipe. This will make a big difference in the final product.
  • Make sure the cornbread is cooked through before assembling the trifle. Otherwise, it will be too soft and mushy.
  • Use a variety of toppings to add flavor and texture to the trifle. Some good options include crumbled bacon, chopped green onions, diced tomatoes, and shredded cheese.
  • Make the trifle ahead of time so the flavors can meld. This will make it even more delicious.

Conclusion:

Cornbread trifle salad is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover cornbread, and it is also a great dish to bring to potlucks and parties. With its sweet and savory flavors, cornbread trifle salad is sure to be a hit with everyone who tries it.

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