Cornbread Trifle Recipes

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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.

SWEET ROSEMARY CORNBREAD TRIFLE WITH FRESH PEACHES AND FRESH RASPBERRIES



Sweet Rosemary cornbread trifle with fresh peaches and fresh raspberries image

Rosemary Cornbread instead of ladyfingers is so amazing. It turns up the taste of custard and fruit so well. Cool and sweet ending to a hot southern day!

Provided by Barbara Mayo

Categories     Other Desserts

Time 50m

Number Of Ingredients 18

1/2 c sugar
1/4 c flour
1 vanilla bean split down the middle and scrape all the beans out use beans and whole bean
1 c 1/2 &1/2
1 c heavy cream, cold
4 large egg yolks
2 pt fresh red raspberries
8-10 large fresh peaches peeled and sliced then cut into chunks
4 stalks fresh rosemary
1/2 c extra virgin olive oil
1 large whole egg
1 1/3 c buttermilk
1/4 c extra virgin olive oil
1 c buttermilk corn meal mix
2 Tbsp fresh chopped rosemary
2 c heavy cream beatten to firm peaks
4 Tbsp confectioners sugar
8-10 sprig(s) fresh rosemary

Steps:

  • 1. Start with custard mix half& half and whipping cream add whole vanilla bean and beans that have been scraped from the bean in the cream mixture in a medium size pot on medium low heat. Let heat for about 8-10 minutes stirring about every 2-3 minutes.
  • 2. Mix dry ingredients for custard together in small bowl. When cream mixture is heated remove whole vanilla bean. Mix dry mixture with cream mixture using a whisk to mix completely no lumps. Place on medium heat on stovetop and whisk until it begins to thicken about 6-8 minutes.
  • 3. Mix egg yolks well in a small bowl then add to custard mixture on stove top continue whisking till all egg yolks are incorporated. Whisk on stove top for about 3-5 minutes it will begin to thicken up then remove from stove top pour into a medium size bowl top with plastic wrap onto the custard so film will not form on top place in refrigerator for about an hour.
  • 4. Heat oven to 425 degree Place tied up rosemary and 1/2 cup extra virgin olive oil in 9x13 aluminum or glass pan place in oven for 3-5 minutes remove pan from oven and remove rosemary.
  • 5. Add cornbread mixture bake in preheated 425-degree oven for 15-20 minutes or until top is lightly brown, remove from oven and cool.
  • 6. Peel, and slice and chop peaches place in medium size bowl add brown sugar and toss the pour peach schnapps' on top and toss again set aside. Rinse raspberries lightly place on paper towel until ready to assemble trifle.
  • 7. Whip cream with confectioners sugar until almost stiff peaks. Place in small bowl and refrigerate until you are ready to serve.
  • 8. In trifle bowl start with 1/3 of crumbled cornbread then top with 1/3 of custard followed by fresh peaches. Add 1/3 of crumbled cornbread, 1/3 of custard mixture the top with 2/3 of fresh raspberries. Layer last of custard and top with remaining peaches and raspberries. Sprinkle with cornbread mixture.
  • 9. Serve in small bowls or martini glasses.

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.

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