Cornbread Trifle Salad

"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."
Cornbread Trifle Salad created by Chris  Kathy
Ready In:
1hr 35mins




  • 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.

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  1. Laura Y.
    I have tried something similar to this in the past and it didn't contain bacon. I still loved it so I didn't use bacon now. Only other change I did was use all red pepper since that is what I had. I used red onion and kidney beans and only 2 tomatoes, seeded. I also used a combination Mexican cheese. This was sooo good. My kids hardly touched it and I was thrilled! It means more leftovers for me and this is one time that I'm thrilled with that. Because I didn't use bacon, I wasn't concerned about using mayo and sour cream. I will make this again and again.
  2. bobbiewhitten
    I make Cornbread Salad often for church dinners and such but thought I would try a different recipe due to the large amount mine makes. This was very dry. Will go back to my own recipe.
  3. Chris  Kathy
    Cornbread Trifle Salad Created by Chris  Kathy
  4. kjager
    This was a huge hit at a recent graduation party!! I'm holding onto this recipe--it's a winner!!
  5. Alicia in California
    Thank you so much for posting this wonderful recipe. I had this at a family reunion and lost the recipe.


Even though I haven't been here for a long time, MY recipes aren't up for adoption. :) And don't change any of them either. ;)
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