Southwest Trifle
[ this is a wonderful COOL recipe to do when there is no oven or microwave available; bake the cornbread in advance)
9 oz. box corn bread mix + 1 egg (or Ener-G Egg Replacer; do Not use Jiffy mix as it contains lard)
4 oz. can chopped green chilies; UNdrained >> combine & bake in Mini Baker at 400 for 15 min
1 clove fresh garlic
for Trifle layers:
15 oz. can Pinto beans + 15 oz. can black beans; rinsed & drained
15 oz. can whole kernel corn (or FRESH CORN when in season! Use Kernel Cutter to remove from cob)
2 firm Roma tomatoes; diced
1 large bell pepper (green or red); chopped (or Poblano pepper for a little more zing; jalapeno for a LOT of zing)
1/2 medium onion; sliced or chopped
optional: "daiya" brand non-dairy cheddar shreds
dressing:
1 cup chunky salsa (or make your own in our Manual Food Processor)
1/2 cup Tofutti Sour Supreme >>>> combine in Sm Batter Bowl with SS Whisk
1 tsp of SW Seasoning Mix or Chipotle Rub, or Chili Lime Rub
Layer 1/3 of cornbread on bottom of Trifle Bowl; then 1/2 of each of the other ingredients; 2nd layer of cornbread; then other half of remaining ingredients; top/3rd layer of cornbread... cover with remaining dressing mixtures and optional cheddar shreds. Serve immediately, or can be refrigerated to serve later. Leftovers are delicious cold or warmed in the microwave. Enjoy!
No... this isn't a photo of THIS recipe, but this is our gorgeous Trifle Bowl! (the pedestal is detachable, and the bowl comes with a lid!)
Beth Perera
Senior Director with The Pampered Chef
802/342-2946
beth.perera@gmail.com
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