Jalapeno Cornbread Whoopie Pies with Bacon Goat Cheese

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.