Description
Indulge in the perfect balance of sweet and savory with these Jalapeno Cornbread Whoopie Pies filled with a creamy bacon and goat cheese mixture. These irresistible bites are the ultimate party appetizer or game day snack.
Ingredients
– 1 cup all-purpose flour
– 1 cup cornmeal
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1/2 cup buttermilk
– 2 jalapeños, seeded and finely chopped
– 8 ounces goat cheese, softened
– 6 slices cooked bacon, crumbled
Instructions
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped jalapeños.
5. Scoop the batter onto the prepared baking sheet, forming 12 equal-sized mounds.
6. Bake for 15-18 minutes, or until the cornbread whoopie pies are lightly golden brown.
7. Let the pies cool completely on the baking sheet.
8. In a medium bowl, mix the goat cheese and crumbled bacon until well combined.
9. Spread or pipe the bacon-goat cheese filling onto the flat side of one whoopie pie, then top with another pie to create a sandwich.
10. Serve the Jalapeno Cornbread Whoopie Pies with Bacon Goat Cheese immediately or refrigerate until ready to serve.
Notes
These whoopie pies can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. The unfilled pies can also be frozen for up to 2 months.
- Prep Time: 15
- Cook Time: 18
- Category: Bites & Finger Foods
- Method: Baking
- Cuisine: American