Cooking Mom Uptown Recipes

Red, White, and Blue Cornbread Trifle

July 10, 2022

After purchasing some blue cornmeal for another recipe, I decided to spin off my Mom Uptown Original Recipe for a Summer Cornbread Trifle with this Red, White, and Blue Cornbread Trifle! Let me know what you think!


Serves 8-10

Active Time: 45 minutes

Total Time, including cooling and chilling: 5 hours



  • 2 c Flour
  • 2 c Blue Cornmeal 
  • 2 Tbsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 2 c Whole Milk
  • 4 Eggs
  • 1/2 c Maple Syrup
  • 1/2 c Unsalted Butter, melted and cooled


  • 1 1/3c Sugar
  • 1/4 c Cornstarch 
  • 2 Eggs plus 2 Egg Yolks
  • 3 c Heavy Cream
  • 1/4 c Salted Butter
  • 2 tsp Vanilla 


  • 12 oz Fresh Raspberries, rinsed and patted dry
  • 6 oz Fresh Blueberries, rinsed and patted dry
  • 2 c Whipped Cream


Begin by making cornbread layers. Preheat oven to 425 F. Butter two 8” cake pans. Stir together dry ingredients in a large bowl, wet ingredients in another, then stir together until just combined. Bake for 20-25 min, or until an inserted knife comes out clean. Cool on wire racks.

Make the pudding. This can also be done the night before. Combine the sugar, cornstarch, eggs, and cream in a large saucepan. Cook over medium heat, stirring constantly, until thickened, approximately 8 minutes. Stir in butter and vanilla. Transfer to a bowl and place plastic wrap directly onto the pudding. Cool in the refrigerator for a couple of hours. The pudding will thicken as it cools. 

Before assembly, trim the cornbread cakes. Cut around the outside so the edges are raw and blue, and the entire cake fits into an 8” trifle bowl.

To assemble, place a cornbread cake layer on the bottom of the trifle dish as your initial base.  Cover with half of the pudding. Top with 3/4 of the raspberries, in an even layer. Make sure the pudding and berries hit the glass evenly for a beautiful presentation. Add one cup of whipped cream, again, coming over to the sides. Add the second layer of cornbread, the remainder of the pudding, and arrange the remaining raspberries and the blueberries around the top. Let cool in the refrigerator until ready to serve.   This will moisten the cornbread layers as they marry into the pudding.


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