Jalapeno Cornbread Whoopie Pies (Print Version)
# Ingredients:
→ For the Cornbread Whoopie Pies
01 -
1¼ Cups All-Purpose Flour
02 -
1 Cup Cornmeal
03 -
¼ Cup Brown Sugar, Packed
04 -
2 Teaspoons Baking Powder
05 -
1 Teaspoon Salt
06 -
1 Cup Buttermilk
07 -
4 Tablespoon Butter, Softened
08 -
1 Egg
09 -
2 Jalapeno Peppers, Seeds Removed, Diced
→ For the Bacon Goat Cheese Filling
10 -
6 Slices Bacon, Cooked Crisp and Roughly Chopped
11 -
1 4 Ounce Package of Goat Cheese, Slightly Softened
12 -
4 Ounces Cream Cheese, Softened
13 -
2 Tablespoons Whole Milk
14 -
1 Tablespoon Fresh Chives, Chopped
# Instructions:
01 -
Heat oven to 375 degrees F. Spray a baking sheet with non stick cooking spray.
02 -
In a large bowl, mix flour, cornmeal, brown sugar, baking powder, and salt together. Stir in milk, butter, and egg until just combined. Fold in jalapeno peppers.
03 -
Using a rounded tablespoon drop batter onto baking sheet. Bake for 12-15 minutes or until light brown around the edges. Cool on pan 3-5 minutes. Cool completely on a wire rack.
04 -
In a medium bowl combine goat cheese, cream cheese, and milk. Stir until smooth and creamy. Fold in bacon and chives.
05 -
Spread or pipe ~1 Tablespoon of filling onto half of the whoopie pies. Top with remaining halves.
# Notes:
01 -
For a spicier version, leave some of the jalapeno seeds in or add a pinch of cayenne to the batter.
02 -
The cornbread cookies can be made up to 2 days ahead and stored in an airtight container.
03 -
The filling can be prepared a day in advance and refrigerated until ready to use.
04 -
For a more uniform appearance, use a cookie scoop to portion the batter.
05 -
These whoopie pies are best served at room temperature for the fullest flavor.