Yogurt Corncake Trifle
Make a bunch of corncakes, layer them with berries and yogurt cream, call it a trifle and eat it for breakfast?
I am so tickled by this twist.
Inspired by humble pancakes.
Photography by Priscilla Rattazzi
"You don't have to be born beautiful to be wildly attractive."
Makes enough for approx. 2 14oz. trifles
1 box Jiffy cornbread mix
1/4 cup blueberry Greek yogurt
1/2 cup milk
1. Put cornbread mix in bowl.
2. Mix all wet ingredients together and add to dry. Stir just until combined. Let sit for 10 minutes.
3. Pour by tablespoonfuls onto medium-hot griddle to make 3 inch pancakes. Flip when bubbles appear and cook for another few minutes but don't undercook - you may need to turn heat down to make sure these cook all the way through. Set aside on plate (no need to keep warm).
2 cups frozen berries (blueberry or triple berry mix)
1/4 cup sugar
1/4 cup water
1 teaspoon lemon juice
1. Put 1 cup of berries and other ingredients in a small saucepan. Bring to a low boil, turn heat down and cook for 5 minutes on low. Add remaining cup of berries and simmer for another 5 minutes. Pour into a heatproof dish to cool.
1/2 cup heavy cream
3 tablespoons blueberry Greek yogurt
1. Put cream and yogurt in a bowl and whip with electric mixer until soft peaks form (you may be tempted to add sugar to this but I advise against it - the completed trifle is plenty sweet).
Take a 14 oz. lidded glass or jar. Stuff a corncake into the bottom of your glass. Follow with a layer of berries (and a spoonful of juice) and a healthy dollop of yogurt cream. Then another corncake (press down to compact a bit), berries, yogurt cream, etc. until you get to the top. I used 4 corncakes. You can end with a corncake (neatest) or berries (berryful). Put the lid on and refrigerate for at least an hour or overnight, flipping upside down halfway so juices soak through a bit. Invert onto plate and tap glass to release or eat it straight from the jar.
You can get these lidded glasses here.