2 medium jalapeños, seeded and minced
½ medium yellow onion
1 bell pepper, chopped
1 pound thick sliced bacon, cooked and chopped into bits
1 ½ cup mayonnaise
1 cup ranch dressing
1 (28oz) can diced tomatoes, juices drained
2 (16 oz) cans beans (pinto, kidney, or black), drained and rinsed
2 (16 oz) cans sweet corn, drained and rinsed
2 cups shredded cheddar cheese
1 small bunch green onions, thinly sliced
Salt and pepper, to taste
Cut prepared cornbread into 1-inch chunks. Set aside. Toss tomatoes, onion, bell pepper, beans, jalapeños, and corn together in a bowl to make a salsa. Combine mayonnaise and ranch dressing, add salt and pepper, to taste. Build trifle: add 1 layer of chopped cornbread, followed by a layer of salsa; add shredded cheese, followed by a layer of mayonnaise mixture, and a layer of diced bacon. Repeat until layers reach top of serving bowl. Garnish top with green onions and any remaining cheese and bacon. Refrigerate before serving.