This "Cowboy Trifle" never lasts long at a party! It was a showstopper for sure!

Cowboy Cornbread Trifle is a delightful twist on the classic Southern comfort dish, combining layers of hearty cornbread, savory meats, beans, cheeses, and vegetables in a single, visually appealing presentation. This dish pays homage to the traditional fare of cowboys on the range who would often have to make do with a mix of whatever ingredients were on hand, turning simple meals into substantial feasts. The trifle aspect adds a touch of festive flair to the rustic nature of this dish, making it a conversation-starter at potlucks, barbecues, and family gatherings.

When it comes to serving Cowboy Cornbread Trifle, it's versatile enough to stand as a centerpiece on any dining table. This dish contains an assembly of flavors that pairs well with a fresh green salad or a tangy coleslaw to balance out the richness. Additionally, for a more substantial meal, you could serve it alongside grilled vegetables or a light soup. The layers are not only a feast for the eyes but also create a perfect blend of textures and flavors that capture the spirit of the American Southwest.

Ingredients:

- 1 batch of your favorite cornbread, prepared and cut into cubes
- 2 cups of cooked, shredded beef or chicken (seasoned as preferred)
- 1 can of black beans, rinsed and drained
- 1 cup of sweet corn (fresh, frozen, or canned)
- 1 cup of mixed bell peppers, diced
- 1 cup of cherry tomatoes, halved
- 1 small red onion, finely chopped
- 2 cups of shredded cheddar cheese
- 1 cup of barbecue sauce
- 1 cup of sour cream
- 1 cup of salsa
- Fresh cilantro, chopped (for garnish)
- 1 jalapeño, sliced (for garnish, optional)

Instructions:

1. In a large trifle bowl or glass serving dish, begin by placing a layer of cornbread cubes at the bottom.

2. Layer half of the cooked, shredded meat on top of the cornbread, followed by a drizzle of barbecue sauce.

3. Add a layer of black beans on top of the meat, then layer half the corn, bell peppers, cherry tomatoes, and red onion.

4. Sprinkle one cup of shredded cheddar cheese over the vegetables.

5. Spread a layer of sour cream carefully over the cheese, and then add a layer of salsa.

6. Repeat the layers starting from the cornbread, meat, another drizzle of barbecue sauce, followed by the remaining corn, bell peppers, cherry tomatoes, red onion, and ending with the last cup of cheddar cheese on top.

7. Garnish the trifle with chopped cilantro and jalapeño slices if desired. You can decorate the top however you'd like.

8. Refrigerate the trifle for an hour to let the flavors meld together before serving. Serve chilled or at room temperature. Enjoy your hearty and festive Cowboy Cornbread Trifle as a taste of the Southwest brought to your table!