Best 3 Cornbread Trifle Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a delightful culinary experience with Cornbread Trifle Salad, a unique and flavorful dish that combines the sweet and savory elements of cornbread, creamy fillings, and fresh vegetables. This versatile salad is perfect for potlucks, picnics, or as a light and refreshing meal. With variations ranging from classic to modern, there's a Cornbread Trifle Salad recipe for every taste. From the traditional Southern-style salad with crumbled cornbread, layers of creamed corn, and crisp vegetables to innovative versions featuring grilled cornbread croutons, tangy dressings, and unique toppings, this dish offers endless possibilities for creativity. Whether you prefer a vegetarian option or one with the addition of bacon, ham, or chicken, the Cornbread Trifle Salad is sure to tantalize your taste buds and leave you craving for more. So, gather your ingredients, choose your favorite recipe, and embark on a culinary journey that celebrates the flavors of cornbread like never before.

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.

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.

CORNBREAD SALAD



Cornbread Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 13

4 plum tomatoes, chopped
1 green bell pepper, chopped
1/4 cup chopped fresh cilantro
Kosher salt
1 cup sour cream
1/4 cup mayonnaise
2 scallions, minced
Juice of 1/2 lime
1/4 teaspoon chili powder
2 cups crumbled cornbread
2 15-ounce cans black-eyed peas, drained and rinsed
1 cup frozen corn, thawed
1 cup shredded cheddar or Mexican-blend cheese

Steps:

  • Toss the tomatoes, bell pepper, cilantro and 1/2 teaspoon salt in a medium bowl. Whisk the sour cream, mayonnaise, scallions, lime juice, chili powder and 1/2 teaspoon salt in a small bowl.
  • Assemble the salad: Sprinkle half of the cornbread in a glass bowl or trifle dish. Top with half each of the black-eyed peas, corn and the tomato-pepper mixture, then half each of the sour cream mixture and cheese. Repeat the layers with the remaining ingredients, ending with cheese. Cover with plastic wrap and refrigerate at least 2 hours or overnight.

Tips:

  • Choose fresh cornbread: Use homemade or high-quality store-bought cornbread for the best flavor and texture.
  • Make sure the cornbread is cubed evenly: This will help ensure that it cooks evenly in the salad.
  • Use a variety of vegetables: This will add color, flavor, and texture to the salad.
  • Don't overcook the vegetables: They should be crisp-tender, not mushy.
  • Use a light dressing: A vinaigrette or creamy dressing is a good choice, as it won't overpower the other flavors in the salad.
  • Serve the salad immediately: This will prevent the cornbread from getting soggy.

Conclusion:

Cornbread trifle salad is a delicious and easy-to-make dish that is perfect for potlucks, picnics, and other summer gatherings. It is a great way to use up leftover cornbread, and it is also a good way to get your kids to eat their vegetables. With its sweet and savory flavors, this salad is sure to be a hit with everyone who tries it.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Topics