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Jalapeno Cornbread Whoopie Pies with Bacon and Goat Cheese Recipe

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★★★★★

4.6 from 96 reviews

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.

Ingredients

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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

Find it online: https://reemcook.com/jalapeno-cornbread-whoopie-pies-with-bacon-and-goat-cheese-recipe/