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Jalapeño Cornbread Whoopie Pies with Goat Cheese and Bacon Filling

Jalapeño Cornbread Whoopie Pies with Goat Cheese and Bacon Filling

I think all of the food we made for Clara’s party was well received, but the whoopie pies were the clear favorite. They were popular with everyone, and I got so many “Is this recipe on your blog?” questions that I knew I had to post the recipe right away.

Most people think of whoopie pies as a dessert, but I knew I wanted to make savory ones for Clara’s party. Since Frito Pie was the main dish, I wanted something cornbread-esque to have as a side. I’m not at all surprised at how quickly these whoopies disappeared. I mean, let’s be real here. It’s goat cheese, bacon and chives sandwiched between two slightly spicy cornbread cakes. There’s pretty much no way you can go wrong with that combination.

Jalapeño Cornbread Whoopie Pies with Goat Cheese and Bacon Filling

Jalapeño Cornbread Whoopie Pies with Goat Cheese and Bacon Filling

Cook Time: 12 minutes

Yield: about 15

Jalapeño Cornbread Whoopie Pies with Goat Cheese and Bacon Filling

If you want to make them ahead of time, the cakes can be baked and frozen for up to 1 month. Defrost at room temperature for at least 2 hours before filling. The filling can be made up to 1 week in advance and stored in an airtight container in the refrigerator. Let sit at room temperature for about an hour before using.

Ingredients

For the cakes:
1¼ cups all-purpose flour
1 cup cornmeal
¼ cup packed brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
4 tablespoons unsalted butter, at room temperature
1 egg
2 jalapeño peppers, seeded and finely chopped
For the filling:
6 slices bacon, cooked crisp and crumbled
4 ounces goat cheese, at room temperature
4 ounces cream cheese, at room temperature
2 tablespoons milk
1 tablespoon chopped fresh chives

Directions

Heat oven to 375º and place rack in center. Line two baking sheets with parchment or a nonstick baking mat. In a medium bowl, whisk together the flour, cornmeal, brown sugar, baking powder and salt. Combine the buttermilk, butter and egg in the bowl of an electric mixer fitted with the paddle attachment. Beat on low speed until just combined, then increase speed to medium and beat for about 3 minutes, or until well combined. Reduce speed to low and add the flour mixture and peppers and beat until just combined.

Using a small cookie scoop or tablespoon, drop the batter onto the prepared baking sheets, spacing about 2 inches apart. Bake for 12 minutes, or until the cakes begin to brown around the edges, rotating the pans halfway through baking. Remove from oven and allow to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

While the cakes are baking, make the filling. In the bowl of an electric mixer fitted with the paddle attachment, combine the goat cheese, cream cheese and milk. Beat on low speed until just combined, then increase speed to medium and beat for about 3 minutes, until the mixture is smooth and creamy. Reduce speed to low and add the bacon and chives and beat until just combined.

To assemble the whoopie pies, scoop about a tablespoon (we used the same scoop we used to make the cakes) onto half the cakes. Place the remaining cakes onto the filled cakes and press to sandwich them together.

Source

Adapted from Whoopie Piesby Sarah Billingsley and Amy Treadwell

http://www.cooklikeachampionblog.com/2013/03/jalapeno-cornbread-whoopie-pies-with-goat-cheese-and-bacon-filling/

  • Becca @ Amuse Your Bouche

    I love this idea! So original!

  • marcie @ flavor the moments

    These are just too adorable AND inventive! Love the idea!

  • Kayla W

    Savory whoopie pies – what a genius idea!

  • http://www-the-baker-chick.com/ Audra

    What a clever idea! These look great!

  • http://twitter.com/laythetable Becs @ Lay the table

    Savoury whoopies? These sound incredible :)

  • Shelly Jones

    This is so brilliant! I actually don’t like whoopie pies… NOW I DO! Thank you so much! Can’t wait to see more recipes from Clara’s birthday!

  • Liz N.

    These are too cute! I can’t wait to make them this summer for entertaining! BRILLIANT savory version of the whoopie pie!

  • http://cookingbride.com/ Lisa

    Oh yum! These would be great to take to something like a potluck.

    • http://cookingbride.com/ Lisa

      Finally made these last week. Funny that I said they would be good for a potluck, because that is exactly what I made them for! They turned out great! Definitely making them again, maybe for tailgating.

      • http://www.cooklikeachampionblog.com/ Courtney

        I saw your post and am so glad to hear they turned out well! And I loved your husband’s response when you told him what they were. ;)

  • annieseats

    I usually don’t love cornbread, but I need these like NOW.

  • http://www.bakeyourday.net/ Cassie | Bake Your Day

    I have been on a huge jalapeno cornbread kick lately. I think I know what i need to try next. I love these!

  • http://twitter.com/ErinsFoodFiles ErinsFoodFiles

    These sound absolutely delicious!

  • http://www.facebook.com/jennscholzsmith Jenn Scholz Smith

    These are so yummy! My cakes didn’t end up as fluffy as yours, so I put the rest of the batter in muffin tins and viola, perfect whoopie pies!

    • http://www.cooklikeachampionblog.com Courtney

      Ooh, I’ll have to give that a try! Glad it worked out for you!

  • http://damndelicious.net/ Chung-Ah | Damn Delicious

    How fun! Savory whoopie pies are the best!

  • megan

    I just made these gluten free with Bob’s Red Mill all purpose gluten free flour and 1 & 1/4 tsp xantham gum and they were amazing!! My first venture into making a regular recipe gluten free and it was a great success!

    • http://www.cooklikeachampionblog.com/ Courtney

      I’m glad it worked out, and thank you so much for sharing so others can try it this way, too!

  • Bianca VZ

    I would like to make these for a tailgate. Are they best warm or do they need to be refrigerated?

    • http://www.cooklikeachampionblog.com Courtney

      The goat cheese filling has to be refrigerated, and so do the whoopie pies once they are filled. However, you can leave them at room temperature for a while and be fine. I always serve mine at room temp, and I think they’d be perfect for a tailgate.