Jalapeno Cornbread Whoopie Pies with Bacon Goat Cheese

  • Photo and Recipe courtesy of <a href='http://bakingbeauty.net' target='_blank'>Baking Beauty</a>, Kristy
  • Yield: 1 dozen


    Cornbread Whoopie Pies

  • 1 1/4 c. all-purpose flour
  • 1 c. cornmeal
  • 1/4 c. brown sugar, packed
  • 2 teaspoons baking powder
  • 1 tsp. salt
  • 1 c. 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
  • 4 ounces goat cheese, slightly softened
  • 4 ounces cream cheese, softened
  • 2 tablespoons whole milk
  • 1 tbsp. fresh chives, chopped


  • Heat oven to 375° F. Spray a baking sheet with non-stick cooking spray. In a large bowl, mix flour, cornmeal, brown sugar, baking powder, and salt together. Then stir in milk, butter, and egg until just combined. Fold jalapeno peppers into batter.
  • Using a rounded tablespoon drop batter onto baking sheet. Bake for 12-15 minutes or until light brown around the edges. Cool on pan for 3-5 minutes. Cool completely on a wire rack.
  • In a medium bowl combine goat cheese, cream cheese, and milk. Stir until smooth and creamy. Fold in bacon and chives. Spread or pipe approximately 1 tablespoon of filling onto half of the whoopie pies. Top with remaining halves.