Cowboy Cornbread Layers Dish (Print Version)
# Ingredients:
01 -
Cornbread, prepared and cut into 1-inch cubes
02 -
30.5 ounces (865 g) corn kernels, drained
03 -
30 ounces (850 g) black beans, drained and rinsed
04 -
28 ounces (794 g) diced tomatoes, drained
05 -
1 red bell pepper, diced (approximately 1 cup)
06 -
½ medium red onion, diced (approximately 1 cup)
07 -
2 medium jalapeño peppers, seeded and diced
08 -
1 teaspoon (6 g) kosher salt
09 -
½ teaspoon (2 g) ground black pepper
10 -
1 ½ cups (348 g) mayonnaise
11 -
1 cup (232 g) ranch dressing
12 -
9 slices thick-cut bacon, cooked and crumbled
13 -
1 cup (113 g) sharp cheddar cheese, shredded
14 -
1 cup (113 g) Monterey Jack cheese, shredded
15 -
4 green onions, thinly sliced
16 -
Chopped parsley, for garnish
# Instructions:
01 -
In a large bowl, combine corn, black beans, tomatoes, bell pepper, onion, jalapeños, kosher salt, and ground black pepper. Mix until well combined.
02 -
In a medium bowl, combine mayonnaise and ranch dressing. Stir until fully blended.
03 -
In a large 3-quart trifle bowl, layer ⅓ of the cornbread cubes, approximately 2 ½ cups of the vegetable mixture, ⅓ cup of cheddar cheese, ⅓ cup of Monterey Jack cheese, approximately ¾ cup of the dressing, and ⅓ of the bacon. Repeat these layers two more times.
04 -
Top the trifle with green onions. Refrigerate for 2-3 hours. Garnish with chopped parsley before serving.
# Notes:
01 -
This dish is ideal for potlucks, picnics, or gatherings and can be prepared ahead of time.