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Jalapeño Cornbread Whoopie Pies

Jalapeño Cornbread Whoopie Pies: A Zesty Twist on Dessert

Discover Jalapeño Cornbread Whoopie Pies, a unique dessert that combines sweet cornbread and savory filling for a delightful treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 pies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cornbread Base
  • 1 cup All-Purpose Flour Substitute with a gluten-free blend for gluten-free versions.
  • 1/2 cup Fine Cornmeal No substitution recommended.
  • 1/2 cup Packed Brown Sugar Can be substituted with granulated sugar if needed.
  • 1 tbsp Baking Powder Replace with baking soda in a pinch (adjust quantities).
  • 1/2 tsp Salt Regular salt can be used.
  • 1 cup Buttermilk Can be replaced with milk mixed with vinegar or lemon juice.
  • 1/4 cup Unsalted Butter A vegan butter alternative works too.
  • 1 large Large Egg Substitute with a flax egg for a vegan option.
  • 2 tbsp Finely Diced Jalapeños Remove seeds for a milder flavor.
For the Savory Filling
  • 4 oz Goat Cheese Can be substituted with cream cheese or ricotta.
  • 4 oz Cream Cheese Consider replacing it with goat cheese.
  • 1 tbsp Whole Milk Can be substituted with plant-based milk.
  • 4 slices Crispy Chopped Bacon Swap in a vegetarian bacon alternative or leave it out.
  • 2 tbsp Fresh Chives Green onions can serve as a convenient substitute.

Equipment

  • Oven
  • mixing bowls
  • baking tray
  • parchment paper
  • Whisk
  • Scoop or Spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 190°C (375°F) and line a baking tray with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, fine cornmeal, packed brown sugar, baking powder, and salt.
  3. In another bowl, mix the buttermilk, softened unsalted butter, and large egg until smooth.
  4. Gently fold the wet ingredients into the dry mixture until just combined. Add finely diced jalapeños.
  5. Using a scoop or spoon, dollop the batter onto the prepared tray leaving about 4 cm space between each.
  6. Bake for 12-15 minutes or until lightly golden and springy.
  7. Let the cornbread rounds cool on the tray for 3-5 minutes before transferring to a wire rack.
  8. Blend together goat cheese, cream cheese, and whole milk until smooth. Fold in bacon and chives.
  9. Spread filling on half of the cornbread rounds and top with another round to create a pie.

Nutrition

Serving: 1pieCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Store assembled whoopie pies in the fridge for up to 3 days, or keep components separate until serving.

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