Peach Cornbread Trifle

Ingredients

Directions

Score the bottom of peaches with an "X." Remove the skins of the peaches by dropping them in a pot of simmering water for 30 to 60 seconds. Remove the peaches, set aside to cool in a bowl of ice water and then peel off the loosened skins. Remove the pits from the peaches and then finely chop the flesh. Put the chopped peaches in a bowl.

Pour the cream into a large mixing bowl. Add a 1/4 cup sugar and the vanilla extract. Whip into soft peaks.

Cut the corn bread into thin slices. Layer the bottom of a clear glass trifle or other serving bowl with a third of the cornbread. Add a third of the peaches on top of the cornbread and then a third of the whipped cream on top of that. Repeat the layers two more times and crumble the final layer of the cornbread on top.

Refrigerate and serve cold.

IDEAS YOU'LL LOVE

Cheesy Jalapeno Cornbread

Recipe courtesy of Ree Drummond

Peach-Blackberry Sangria

Recipe courtesy of Bobby Flay

Peach Cobbler

Recipe courtesy of Ree Drummond

Cornbread-Chili Casserole

Recipe courtesy of Trisha Yearwood

Easy Peach Cobbler

Recipe courtesy of Trisha Yearwood

Pat's Spicy Peach Hot Wings

Recipe courtesy of Gina Neely|Pat Neely

Creamed Corn Cornbread

Recipe courtesy of Alton Brown

Sausage Cornbread Stuffing

Recipe courtesy of Anne Burrell

Sweet Skillet Cornbread

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking