Jalapeno Cornbread Whoopie Pies
A delightful fusion of savory cornbread and creamy cheese filling with a hint of jalapeno spice, perfect for any gathering.
Ingrédients
For the Cornbread
- 160 grams all-purpose flour
- 150 grams fine cornmeal
- 55 grams brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon salt
- 240 milliliters buttermilk
- 57 grams unsalted butter, softened
- 1 large egg
- 2 pieces jalapeno peppers, seeds removed and finely diced
For the Filling
- 6 slices streaky bacon, cooked crisp and roughly chopped
- 115 grams goat cheese, slightly softened
- 115 grams cream cheese, softened
- 30 milliliters whole milk
- 1 tablespoon fresh chives, finely chopped
Instructions
Preparation
- Gather all your ingredients while preheating the oven to 190°C and lining a baking tray with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, fine cornmeal, brown sugar, baking powder, and salt.
- Add the buttermilk, softened butter, and large egg to the dry mixture, stirring gently until just combined.
- Fold in the finely diced jalapenos to incorporate evenly.
- Using a tablespoon, spoon rounded dollops of the batter onto the prepared baking tray, spacing them about 4 centimeters apart.
- Bake in the preheated oven for 12 to 15 minutes until lightly golden and a toothpick comes out clean.
- Allow the cornbread rounds to cool for 3 to 5 minutes on the tray, then transfer to a wire rack to cool completely.
Filling Preparation
- In a medium bowl, mix the softened goat cheese, cream cheese, and whole milk until smooth and creamy.
- Fold in the chopped bacon and chopped chives.
Assembly
- Spread approximately 1 tablespoon of the creamy filling onto the flat side of half the cooled cornbread rounds.
- Top each filled round with the remaining cornbread pieces to form sandwiches.
Notes
Store whoopie pies in an airtight container in the fridge for 3-5 days. For a vegan option, substitute the egg and dairy components as noted in the article.