The Mayo Ranch Mixture:

Mix together the Mayonnaise and Ranch mix. Refrigerate until ready to make the salad.

Note on layering:

There are three layers and the topping. All the ingredients are best prepped all at once. Pay close attention to whether an ingredient is to be divided into 1/3 or 1/4’s or has no division. (Mental division fine and expected! No need to physically divide any items.)

• Divided into 1/4s: The Mayo Ranch Mixture, the red onion, and the bacon. These all go in each of the three layers as directed, and some goes on top.
• Divided into 1/3rds: The cornbread, bell pepper, tomato, and corn. These go on each of the three layers. None on top.
• No division: The cheese and green onion. They go on the top only.

Begin the layering:

• Layer 1: Add about 1/3 of the crumbled cornbread on the bottom of the trifle dish. Over that, dollop about 1/4 of the Mayo/Ranch mixture. Sprinkle on 1/4 of the red onion, 1/3 of the bell pepper, 1/3 of the tomato, 1/3 of the corn, and 1/4 of the bacon.
• Layer 2: Repeat Layer 1.
• Layer 3: Repeat Layer 1.

For the top of the trifle: Add the remaining 1/4 of the Mayo/Ranch mixture on top of the last layer in a big dollop in the center. Sprinkle grated cheese around the outside edge. Sprinkle the bacon in a circle where the cheese and Mayo/Ranch mixture meet. Sprinkle the green onion and the last 1/4 of the red onion over the Mayo/Ranch Mixture. For the freshest looking salad (especially if it’s toted somewhere), add the toppings when it comes out for serving.

When to Serve and What can be Prepped Ahead:

Carefully cover and refrigerate for several hours; three is ideal, up to five is good. Mix right before serving.

If planning on making ahead, it’s better to prep some of the ingredients ahead, but don’t assemble until three to five hours before serving. You may wish to add the toppings right before serving so they look fresh.

• Do not cut the red or green onion ahead. They will become too strong if stored.
• The Mayo/Ranch Mixture can be made up to 2 days ahead and refrigerated.
• Keep all items separate except the bell pepper, tomato, and corn. They can be prepped the day ahead, and can technically be mixed instead of layered. When ready to add to the salad, include any juices that might have come from these vegetables.
• The bacon can be made a day ahead; if it is left too long, it will become limp.
• The cornbread can be made a day or two ahead. See notes in the post about the types of cornbread.