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Jalapeno Cornbread Whoopie Pies with Bacon and Goat Cheese Recipe

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4.9 from 104 reviews

These Jalapeno Cornbread Whoopie Pies with Bacon Goat Cheese combine the spiciness of jalapenos and the savory crunch of bacon with a creamy goat cheese filling, delivering a perfect balance of flavors in a delicious handheld treat. Ideal for snacks, appetizers, or party bites, this recipe is easy to make and baked to golden perfection.

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 of 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 F. Lightly spray a baking sheet with non-stick cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, combine all-purpose flour, cornmeal, brown sugar, baking powder, and salt. Stir these dry ingredients together until well combined to ensure even distribution of leavening and seasoning.
  3. Add Wet Ingredients: To the dry mixture, stir in buttermilk, softened butter, and egg until just combined. Be careful not to overmix to keep the cornbread tender and light.
  4. Fold in Jalapenos: Gently fold the diced jalapeno peppers into the batter. This will give your whoopie pies a spicy kick without overwhelming the flavor.
  5. Shape and Bake: Drop the batter by rounded tablespoonfuls onto the prepared baking sheet, spacing them apart. Bake in the preheated oven for 12 to 15 minutes or until the edges turn light brown and the pies are set.
  6. Cool the Whoopie Pies: Let the pies cool on the baking sheet for 3 to 5 minutes before transferring them to a wire rack to cool completely, which ensures the right texture for assembling the filling.
  7. Prepare the Bacon Goat Cheese Filling: In a medium bowl, combine the softened goat cheese, cream cheese, and whole milk. Stir them together until the mixture is smooth and creamy, which makes for an easy spreading or piping consistency.
  8. Add Bacon and Chives: Carefully fold the crispy chopped bacon and fresh chopped chives into the cheese mixture, distributing the savory and herbaceous flavors evenly throughout the filling.
  9. Assemble the Whoopie Pies: Spread or pipe approximately 1 tablespoon of the bacon goat cheese filling onto half of the cooled cornbread whoopie pies. Top each with the remaining halves to form sandwiches.

Notes

  • To reduce spiciness, remove all the jalapeno seeds and membranes before dicing.
  • Bacon can be cooked in advance and kept in the refrigerator until ready to use.
  • For a smoother filling, use room temperature cheeses and milk.
  • These whoopie pies are best served the same day but can be stored covered in the refrigerator for up to 2 days.
  • Optional: Garnish with additional chopped chives for presentation.

Keywords: Jalapeno, Cornbread, Whoopie Pies, Bacon, Goat Cheese, Appetizer, Spicy, Savory, Party Food

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