Cooking Mom Uptown Recipes

Summer Cornbread Trifle

June 29, 2019

Here is your dessert of the summer! This Mom Uptown Original Recipe will help keep you cool and satisfy your sweet tooth without going overboard! The cornbread and the naturally sweet fruits are a nice balance against a creamy pudding and a light whipped cream. This Summer Cornbread Trifle presents beautifully and looks much more complex than it actually is! Check out this simple recipe below!

Rating: A+

How to make it an A+:  Try it out and see for yourself! 


Serves 8-10

Active Time: 45 minutes

Total Time, including cooling and chilling: 5 hours



  • 2 c Flour
  • 2 c Cornmeal 
  • 2 Tbsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 2 c Farmland Fresh Dairies Organic 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 Farmland Fresh Dairies Heavy Cream
  • 1/4 c Salted Butter
  • 2 tsp Vanilla 


  • 1 pint Fresh Raspberries, rinsed and patted dry
  • 2 Peaches, washed and dried
  • 1 can of Farmland Fresh Dairies Real Whipped Light 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 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. 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 the entire cake fits into an 8” trifle bowl. Cut the top “bump” of the cake off so the surface is flat. Repeat with both cakes.

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 all of the raspberries, in an even layer. Make sure the pudding and berries hit the glass evenly for a beautiful presentation. Add a generous layer of whipped cream, again, coming over to the sides. Add the second layer of cornbread, the remainder of the pudding, arrange the peaches on a circle around the top. Let cool in the refrigerator until ready to serve.   This will moisten the cornbread layers as they marry into the pudding. Add a generous amount of whipped cream to the top before serving!


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