Jalapeno Cornbread Whoopie Pies with Bacon and Goat Cheese Recipe

Introduction

These Jalapeno Cornbread Whoopie Pies combine a spicy, savory cornbread with a creamy bacon and goat cheese filling. Perfect as a unique appetizer or snack, they offer bold flavors with a delightful texture contrast.

Ingredients

• 1¼ cups all-purpose flour
• 1 cup cornmeal
• ¼ cup brown sugar (packed)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 4 tablespoons butter (softened)
• 1 egg
• 2 jalapeno peppers (seeds removed, diced)
• 6 slices bacon (cooked crisp and roughly chopped)
• 1 4-ounce package Joan of Arc goat cheese (slightly softened)
• 4 ounces cream cheese (softened)
• 2 tablespoons whole milk
• 1 tablespoon fresh chives (chopped)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and lightly spray a baking sheet with non-stick cooking spray.
2. Step 2: In a large bowl, whisk together the flour, cornmeal, brown sugar, baking powder, and salt. Stir in the buttermilk, softened butter, and egg until just combined. Fold in the diced jalapenos gently.
3. Step 3: Using a rounded tablespoon, drop the batter onto the prepared baking sheet, spacing them evenly. Bake for 12–15 minutes or until the edges turn light brown.
4. Step 4: Let the cornbread rounds cool on the baking pan for 3–5 minutes, then transfer them to a wire rack to cool completely.
5. Step 5: For the filling, combine the goat cheese, cream cheese, and milk in a medium bowl. Stir until the mixture is smooth and creamy.
6. Step 6: Fold in the chopped bacon and fresh chives.
7. Step 7: Spread or pipe about 1 tablespoon of the bacon goat cheese filling onto half of the cornbread rounds. Top each with another round to assemble the whoopie pies.

Tips & Variations

• For a milder version, reduce the amount of jalapeno or remove seeds completely before dicing.
• Swap fresh chives with finely chopped green onions for a slightly different flavor.
• Try adding a touch of smoked paprika or cayenne to the filling for extra smoky heat.
• If preferred, use turkey bacon as a lighter alternative.

Storage

Store the assembled whoopie pies in an airtight container in the refrigerator for up to 3 days. To serve, let them come to room temperature or warm slightly in the microwave for 15–20 seconds for creamier filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cornbread rounds ahead of time?

Yes, you can bake the cornbread rounds a day in advance and store them in an airtight container at room temperature. Assemble with the filling just before serving for best freshness.

What can I substitute if I don’t have buttermilk?

To make a buttermilk substitute, add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using in the recipe.

Jalapeno Cornbread Whoopie Pies with Bacon and Goat Cheese Recipe

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Jalapeno Cornbread Whoopie Pies with Bacon Goat Cheese combine the spicy kick of diced jalapenos and the savory crunch of bacon inside moist, tender cornbread rounds. These delightful whoopie pies are filled with a creamy, tangy goat cheese and cream cheese mixture enhanced with fresh chives, perfect for a unique appetizer or brunch treat.

• Author: reem
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 27 minutes
• Yield: 12 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cornbread Whoopie Pies

• 1¼ Cups All-Purpose Flour
• 1 Cup Cornmeal
• ¼ Cup Brown Sugar (Packed)
• 2 Teaspoons Baking Powder
• 1 Teaspoon Salt
• 1 Cup Buttermilk
• 4 Tablespoons Butter (Softened)
• 1 Egg
• 2 Jalapeno Peppers (Seeds Removed, Diced)

Bacon Goat Cheese Filling

• 6 Slices Bacon (Cooked Crisp and Roughly Chopped)
• 1 4 Ounce Package Joan of Arc Goat Cheese (Slightly Softened)
• 4 Ounces Cream Cheese (Softened)
• 2 Tablespoons Whole Milk
• 1 Tablespoon Fresh Chives (Chopped)

Instructions

1. Prepare the Oven and Baking Sheet: Preheat your oven to 375 degrees Fahrenheit. Lightly spray a baking sheet with non-stick cooking spray to prevent the whoopie pies from sticking.
2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, cornmeal, packed brown sugar, baking powder, and salt. Stir these dry ingredients together thoroughly to ensure even distribution.
3. Combine Wet Ingredients and Batter: Add the buttermilk, softened butter, and egg to the dry mix. Stir gently until just combined to avoid overmixing. Then fold in the diced jalapeno peppers for a spicy kick.
4. Form and Bake Whoopie Pies: Use a rounded tablespoon to drop dollops of batter onto the prepared baking sheet. Bake in the preheated oven for 12 to 15 minutes or until the edges turn a light brown. Let the cornbread cool on the pan for 3 to 5 minutes before transferring to a wire rack to cool completely.
5. Prepare Filling Mixture: In a medium bowl, combine the goat cheese, cream cheese, and whole milk. Stir with a spoon or mixer until smooth and creamy for easy spreading.
6. Add Bacon and Chives: Gently fold the roughly chopped cooked bacon and fresh chives into the cheese mixture until uniformly incorporated, adding texture and flavor.
7. Assemble Whoopie Pies: Spread or pipe approximately one tablespoon of the bacon goat cheese filling onto half of the cooled cornbread rounds. Top each filled piece with another cornbread round to create a sandwich style whoopie pie.

Notes

• For a milder spice, reduce the amount of jalapeno or remove all seeds before dicing.
• To save time, bacon can be cooked ahead of time and stored in the refrigerator.
• Make sure the cheeses are softened for easier mixing and a smoother filling texture.
• These whoopie pies are best served the same day but can be refrigerated in an airtight container for up to 2 days.
• To reheat, warm gently in a low oven or microwave until just warmed through, to preserve texture.

Keywords: jalapeno cornbread, whoopie pies, bacon goat cheese filling, spicy cornbread, savory whoopie pies, appetizer, party food