I showed up with this dish for a family gathering at my in-law’s house and when I told people what it was, there were some looks of concern. Cornbread and peaches? In a trifle? But as soon as we scooped into it, no one was questioning my decisions. Yes, cornbread in a fresh fruit dessert might seem odd, but I can promise you it brings in ideal texture and balance to the sweetness that you expect from a trifle. It’s a little unexpected, but the best things always are.

You’ll need a loaf of cornbread that weighs about a pound for this. You can make one from scratch, make one from a mix, or buy one from the grocery store already made — that part doesn’t much matter. The other components are equally simple — a bunch of fresh ripe peaches, some heavy whipping cream, some sugar, and some cinnamon, vanilla, and lemon juice to round things out. (Well, and prevent browning.)

You might have already guessed as much but you cube up the cornbread and layer it in the dish. You toss the peach slices with some sugar and lime juice and cinnamon and layer that over the cornbread, and then whip up the cream and layer that over the peaches. And then you layer again and chill. That’s it.

And here’s what happens:

You know how when you use pound cake or angel food cake in a trifle, it’s just kind of there in the background as a supporting character that you don’t even notice? Well that’s not the case with cornbread. It’s definitely there and it’s sturdier and gives you a little something to chew on but also lends that delicious flavor that only sweet corn can. It’s the perfect complement to juicy fresh peaches and whipped cream is the perfect complement to most things, so this trio makes for one mighty fine trifle.