Description
Indulge in the perfect balance of spicy and creamy with these Jalapeno Cornbread Whoopie Pies, featuring a savory bacon and goat cheese filling that will tantalize your taste buds.
Ingredients
– 1 cup all-purpose flour
– 1 cup cornmeal
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 3/4 cup buttermilk
– 2 large eggs
– 1/4 cup diced fresh jalapenos
– 8 ounces goat cheese, softened
– 6 slices bacon, cooked and crumbled
Instructions
1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt.
3. In a separate bowl, whisk together the melted butter, buttermilk, and eggs.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Fold in the diced jalapenos.
5. Scoop the batter by heaping tablespoons onto the prepared baking sheets, spacing them about 2 inches apart.
6. Bake for 12-15 minutes, until the cornbread whoopie pies are lightly golden and a toothpick inserted in the center comes out clean.
7. Allow the pies to cool completely on the baking sheets.
8. In a small bowl, mix together the softened goat cheese and crumbled bacon until well combined.
9. Pipe or spoon the bacon goat cheese filling onto the flat side of one cornbread whoopie pie, then top with another pie to create a sandwich.
10. Serve immediately or refrigerate until ready to serve.
Notes
These Jalapeno Cornbread Whoopie Pies can be made ahead of time and stored in the refrigerator for up to 3 days. The bacon goat cheese filling can also be prepared in advance and kept refrigerated until ready to assemble.
- Prep Time: 15
- Cook Time: 15
- Category: Pies & Pastries
- Method: Baking
- Cuisine: American