Delicious Jalapeño Cornbread Whoopie Pies
Discover the spicy goodness of Jalapeño Cornbread Whoopie Pies. A unique twist on classic treats, perfect for your next gathering! Soft, fluffy cornbread rounds with jalapeños are sandwiched with a creamy goat cheese and bacon filling for an irresistible balance of sweet, savory, and spicy.
Equipment
- Mixing Bowls
- Whisk
- Baking Tray
- Parchment Paper
- Wire rack
- Spatula
Ingredients
Cornbread Batter
- 160 g all-purpose flour
- 150 g fine cornmeal
- 55 g brown sugar packed
- 2 tsp baking powder
- 1 tsp salt
- 240 ml buttermilk
- 57 g unsalted butter softened
- 1 large egg
- 2 jalapeño peppers seeds removed and finely diced
Filling
- 115 g goat cheese softened
- 115 g cream cheese softened
- 30 ml whole milk
- 6 slices streaky bacon cooked crisp and chopped
- 1 tbsp fresh chives finely chopped
Instructions
- Preheat oven to 190°C and line a baking tray with parchment paper.
- In a large bowl, whisk together flour, cornmeal, brown sugar, baking powder, and salt.
- Add buttermilk, softened butter, and egg; stir until just combined. Do not overmix.
- Fold in diced jalapeños evenly.
- Spoon rounded tablespoons of batter onto the tray, spacing 4 cm apart.
- Bake for 12–15 minutes or until golden. Cool on a wire rack.
- In a bowl, mix goat cheese, cream cheese, and milk until smooth. Fold in bacon and chives.
- Spread or pipe filling on half the cornbread rounds, then top with the remaining rounds.
Notes
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat briefly before serving. For a vegetarian version, omit the bacon or use a plant-based substitute. Pair with honey or spicy aioli for an extra kick!