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Jalapeño Cornbread Whoopie Pies

Jalapeño Cornbread Whoopie Pies: Sweet, Spicy & Savory Delights

These Jalapeño Cornbread Whoopie Pies offer a delightful contrast of sweet cornbread and spicy filling, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 pies
Course: Dessert
Cuisine: Southern
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cornbread Rounds
  • 1 cup All-purpose flour Substitute with a gluten-free blend for a gluten-free option.
  • 1 cup Fine cornmeal No direct substitutions suggested.
  • 1/2 cup Packed brown sugar Can be replaced with granulated sugar.
  • 1 tbsp Baking powder Ensure it's fresh for best results.
  • 1/2 tsp Salt No substitutions needed.
  • 1 cup Buttermilk Substitute with milk and a splash of vinegar.
  • 1/2 cup Unsalted butter Can be replaced with coconut oil.
  • 1 large Large egg Use a flaxseed egg for a vegan substitute.
  • 2 tbsp Finely diced jalapeños Adjust quantity based on desired heat level.
For the Savory Filling
  • 4 oz Goat cheese Substitute with cream cheese for a milder taste.
  • 4 oz Cream cheese Can be replaced with ricotta.
  • 1/4 cup Whole milk Any milk variety can be used.
  • 4 slices Crispy chopped bacon Can omit for vegetarian filling.
  • 2 tbsp Fresh chives Can substitute with green onions.

Equipment

  • Oven
  • Mixing Bowls
  • baking tray
  • Parchment paper
  • Spatula
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 190°C (375°F) and line a baking tray with parchment paper.
  2. In a large bowl, whisk together all-purpose flour, fine cornmeal, packed brown sugar, baking powder, and salt until well combined.
  3. In another bowl, whisk together buttermilk, melted unsalted butter, and the large egg until smooth and creamy.
  4. Gently fold the wet ingredients into the dry mixture until just combined, then fold in the finely diced jalapeños.
  5. Use a spoon or small scoop to portion the cornbread batter onto the prepared tray, spacing the rounds about 4 centimeters apart. Bake for 12-15 minutes.
  6. After baking, let the cornbread rounds cool on the tray for about 3-5 minutes, then transfer to a wire rack to cool completely.
  7. Prepare the filling by mixing goat cheese, cream cheese, and whole milk until creamy and smooth.
  8. Spread a generous layer of the creamy filling on the flat side of half the cornbread rounds, then top with the remaining rounds.

Nutrition

Serving: 1pieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 25mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Allow cornbread rounds to cool completely before adding filling to retain structure. Customize heat by adjusting jalapeño quantity. Assemble just before serving for the best texture.

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