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Jalapeño Cornbread Whoopie Pies

Jalapeño Cornbread Whoopie Pies That Ignite Your Taste Buds

Delight in these Jalapeño Cornbread Whoopie Pies, a savory treat that mixes sweet cornbread with a spicy kick, perfect for any gathering.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 pies
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cornbread Rounds
  • 1 cup all-purpose flour Substitute with gluten-free flour for a gluten-free version.
  • 1/2 cup fine cornmeal Adds a lovely texture and corn flavor.
  • 1/3 cup packed brown sugar Coconut sugar can be used for a healthier twist.
  • 1 tbsp baking powder Ensure it's fresh for the best rise.
  • 1/2 tsp salt Enhances the flavors.
  • 1 cup buttermilk Can be swapped with whole milk plus a splash of vinegar.
  • 1/4 cup unsalted butter Vegetable oil works for a dairy-free option.
  • 1 large egg A flax egg serves well for a vegan alternative.
  • 2 medium jalapeños Adjust quantities for milder whoopie pies.
For the Filling
  • 4 oz goat cheese Cream cheese or ricotta can provide a softer flavor.
  • 4 oz cream cheese You can use more goat cheese if needed.
  • 1/4 cup whole milk Any milk (including plant-based) is a great substitute.
  • 2 slices crispy bacon Omit for a vegetarian-friendly option.
  • 2 tbsp chives Green onions can be a suitable substitute.

Equipment

  • mixing bowls
  • Baking Tray
  • whisk
  • Spoon or Ice Cream Scoop

Method
 

Preparation Steps
  1. Preheat your oven to 190°C (375°F) and set up a lined baking tray with non-stick spray.
  2. In a large mixing bowl, whisk together the all-purpose flour, fine cornmeal, packed brown sugar, baking powder, and salt.
  3. In a separate bowl, combine the buttermilk, melted unsalted butter, and large egg, whisking until smooth.
  4. Pour the wet ingredients into the dry mixture, stirring gently until just combined; fold in the diced jalapeños.
  5. Using a spoon or ice cream scoop, portion the batter onto your prepared baking tray, leaving about 4 cm between each mound.
  6. Bake in the preheated oven for 12-15 minutes or until the edges turn golden.
  7. Once baked, allow the cornbread rounds to cool on the tray for 3-5 minutes before transferring to a wire rack.
  8. In a mixing bowl, blend together goat cheese, cream cheese, and whole milk until creamy and smooth.
  9. Spread a generous layer of filling on the flat side of half the cornbread rounds, then sandwich with the remaining rounds.

Nutrition

Serving: 1pieCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 6gVitamin A: 300IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

Allow cornbread rounds to cool properly to prevent the filling from melting. Assemble just before serving for best texture.

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