Southwest cornbread trifle

The saying, "you eat with your eyes first" is very true. This dish is eye catching and delicious! You can easily create this dish ahead of time and let the flavors meld together. It serves great on it's own or with tortilla chips.

2 packages of cornbread mix
1 1/2 c sweet corn (or 1 can)
1 1/2 c black beans (or 1 can rinsed and drained)
3-4 tomatoes chopped
1 lime
1 bunch of cilantro (1/4c chopped)
1/4 c green onions chopped
2 c sour cream
1 taco seasoning mix
2 T red wine vinegar
3 c shredded colby jack cheese

Mix up the tomatoes, cilantro and green onions and add the lime juice. Add the taco seasoning to the sour cream with the red wine vinegar. Prepare the cornbread in a 9x13 pan according to directions. Once the cornbread has cooled, cut the bread into 1" squares.

Use either a large glass bowl or trifle dish to layer and serve. Start by layering the cornbread then add 3/4 c of beans and 3/4c of corn to the next layer. Follow with a layer of the tomato lime mixture. On top of that layer add half of your seasoned sour cream and cheese. If the sour cream mixture is too thick, you can add some of the lime juice to dilute and make it the right consistency.

Add the second layer of each: cornbread, beans, corn, tomatoes, sour cream and cheese.

Take some cilantro and chop it up and add to the top for garnish. If you don't have a trifle dish, you can take your glass bowl and place it on a cake stand. 

I hope you enjoy this tasty dish as much as we do!