Peach Cornbread Trifle

Steps

1. Slice your peaches and remove pits. Give them a taste for sweetness, then throw peaches into a bowl. If they’re not as naturally sweet as you’d prefer, add a tablespoon of sugar. Squeeze the juice of half a lemon over peaches (this will prevent browning). Stir to combine and set aside.
2. Hot tip: I’ve been known to add some fresh blueberries or raspberries into this peach mix—they’re a delicious, fun add!
3. Cut cornbread into 1″ squares. Set aside.
4. Grab a bowl and your preferred form of mixer (stand, hand held, a whisk). A chilled metal bowl would be great here, as we are whipping cream and the cold always helps it whip faster. Add a quart of heavy whipping cream, 2 tablespoons vanilla, and 2 tablespoons sugar. Whip cream until nice, stiff peaks have formed. Taste and adjust from there (some people like sweeter, I tend to like it less sweet so the peaches can have their moment).
5. Grab your trifle bowl. Again, a glass bowl works great here especially for aesthetic appeal so you can really see those layers. However, I’ve straight up made this in a metal mixing bowl before! Just have fun with it and get creative.
6. Now, we layer. For the first layer, use half of your cornbread. Place in dish and press it down gently. For the second layer, use half of your peaches. For the third layer, use half of your whipped cream.
7. Repeat those three layers again with the rest of your ingredients until they’re gone. Take care to make the top layer of cream as adorable as humanly possible. For example, I always adorn the top with some form of peach. Here, I used a lovely half peach but I pretty much do this differently every time. There is no wrong way to adorn.
8. The layers organically create a gorgeous landscape on the sides of the bowl and obsessing over them is common.
9. Refrigerate your trifle for at least a few hours before serving. She is best served as chilled as possible.