This is a wonderful recipe for a pot luck dinner or a cookout…Labor Day is coming up so you can whip this up the night before and you are ready to go! The longer it sits the better it gets. Easy peasy, I tell you, once the cornbread is cooked and cooled, a little chopping, draining and rinsing you can layer this up in no time.
This recipe calls for cornbread! You can cook it up from a mix or used what you had left over from dinner or buy it at the store or restaurant but I must confess I do not have a recipe for my cornbread posted on here yet, I promise one day I will sit down and measure it all out for you and share my recipe…I just haven’t done that yet. I have made cornbread forever without a recipe. Shame….shame on me!
I had a lady tell me that her newly married grandson called wanting her recipe for her cornbread. She said “Ok, you have a pen and paper?” he said “Hold on let me run and get it.” When he came back to the phone ready to jot down the recipe she said ” Go to the store…. and grab a box of Jiffy Cornbread mix and prepare as directed on the box.” haha that was funny. That Jiffy Cornbread Mix is pretty good stuff and sure fits a Ground Beef Budget.
I searched high and low for my trifle bowl and could not find it anywhere!!! So I made do with what I could find. Wouldn’t this look pretty in some pint size mason jars? That would be great for a picnic!
Ingredients:
- I box Jiffy Cornbread Mix prepared as directed and cooled to room temp and cubed
- 1 can Light Red Kidney Beans (rinsed and drained)
- 1 can yellow sweet corn (rinsed and drained)
- 1 Red onion chopped
- 1 bell pepper chopped
- 3 tomatoes cubed
- 2 cups shredded cheddar cheese
- 1 8 ounce bottle of ranch dressing
Instructions:
- In a large bowl or trifle bowl begin with a layer of the cornbread, then a layer of 1/2 each of the chopped pepper, onion, tomato, beans and the corn, sprinkle on 1/2 of the shredded cheese. pour over 1/2 of the ranch dressing, repeat layers ending with the shredded cheese. Optional you can top with a dollop of sour cream and real bacon bits.
- Refrigerate at least 2 hours or overnight. The longer it sits the better it gets.
If you don’t have a Trifle Bowl or like me and can’t seem to locate yours you can pick one up at Amazon!
This recipe was shared on Lil Coutry Sugar’s Foodie Friend’s Friday
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I have shared this one. Tweeted, facebooked and pinned. I am also going to add it to my Mouth Watering Mondays post this Monday. Come on over to see it at http://www.noshingwiththenolands.com Cheers, Tara
Tara Noland recently posted..Roasted Sweet Potato and Quinoa Soup
Thanks you so much! I am going to have to come to Canada just to give you a hug! Shelley
Your so sweet, the post is up!!
Tara Noland recently posted..Mouth Watering Mondays
Tara, Thank you so much !!!
Hi, thanks for linking up with our Foodie Friends Friday. This salad looks like something my husband would enjoy.
You are so welcome (-:
Now that looks yummy! I am going to pin this on my recipe board on Pinterest
Oh thank you. I love Pinterest….it’s so addictive and fun. You ate welcome to pin anything from my blog.
Oh Man, that looks delicious!!! I must try this. Thank you!
You are so welcome. Thanks for stopping by!