Jalapeno Cornbread Whoopie Pies (Print Version)
Tender cornmeal rounds with jalapeno, filled with tangy bacon and goat cheese for a bold sweet-savory bite.
# Ingredients:
→ Cornbread Whoopie Pies
01 -
1¼ cups all-purpose flour
02 -
1 cup cornmeal
03 -
¼ cup packed brown sugar
04 -
2 teaspoons baking powder
05 -
1 teaspoon salt
06 -
1 cup buttermilk
07 -
4 tablespoons softened butter
08 -
1 egg
09 -
2 jalapeno peppers, seeds removed and diced
→ Bacon Goat Cheese Filling
10 -
6 slices cooked, crispy bacon, roughly chopped
11 -
4 ounces goat cheese, slightly softened
12 -
4 ounces softened cream cheese
13 -
2 tablespoons whole milk
14 -
1 tablespoon chopped fresh chives
# Steps:
01 -
Preheat the oven to 375°F (190°C). Spray a baking sheet with non-stick cooking spray. In a large bowl, combine all-purpose flour, cornmeal, brown sugar, baking powder, and salt. Stir in buttermilk, butter, and egg until just combined. Fold in diced jalapeno peppers.
02 -
Using a rounded tablespoon, drop the batter onto the prepared baking sheet. Bake for 12–15 minutes or until the edges are lightly browned. Let cool on the pan for 3–5 minutes, then transfer to a wire rack to cool completely.
03 -
In a medium bowl, combine goat cheese, cream cheese, and milk. Mix until smooth and creamy. Fold in the chopped bacon and chives.
04 -
Spread or pipe approximately 1 tablespoon of the filling onto half of the cornbread rounds. Top with the remaining halves to form whoopie pies.