Preheat your oven to 190°C (375°F) and line a baking tray with parchment paper.

In a large mixing bowl, combine the all-purpose flour, fine cornmeal, packed brown sugar, baking powder, and salt. Whisk until well blended.

In another bowl, blend the buttermilk, softened butter, and large egg until smooth.

Pour the wet mixture into the bowl of dry ingredients. Stir gently until just combined, then fold in the finely diced jalapeños.

Using a scoop, portion the batter onto the prepared baking tray, leaving space between each mound. Bake for 12-15 minutes.

Allow the cornbread rounds to cool on the tray for about 3-5 minutes before transferring to a wire rack.

Prepare the filling by mixing the softened goat cheese, cream cheese, and whole milk until smooth. Fold in the chopped bacon and fresh chives.

Spread a generous amount of the creamy filling on half of the cornbread rounds and top with the remaining rounds.