Jalapeño Cornbread Whoopie Pies with Goat Cheese and Bacon Filling

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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

  • COOK TIME:
  • YIELD: about 15
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
  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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.

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COMMENTS: ( 41 )

41 responses to “Jalapeño Cornbread Whoopie Pies with Goat Cheese and Bacon Filling”

  1. Becca @ Amuse Your Bouche says:

    I love this idea! So original!

  2. Becca @ Amuse Your Bouche says:

    I love this idea! So original!

  3. Courtney @ The Fig Tree says:

    oh my goodness! These look amazing!!! 🙂

  4. marcie @ flavor the moments says:

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

  5. marcie @ flavor the moments says:

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

  6. Kayla W says:

    Savory whoopie pies – what a genius idea!

  7. Kayla W says:

    Savory whoopie pies – what a genius idea!

  8. Audra says:

    What a clever idea! These look great!

  9. Audra says:

    What a clever idea! These look great!

  10. Savoury whoopies? These sound incredible 🙂

  11. becskr says:

    Savoury whoopies? These sound incredible 🙂

  12. Shelly Jones says:

    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!

  13. Shelly says:

    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!

  14. Liz N. says:

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

  15. Liz N. says:

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

  16. Lisa says:

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

    • Lisa says:

      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.

  17. Lisa says:

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

    • Lisa says:

      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.

  18. annieseats says:

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

  19. annieseats says:

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

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

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

  22. These sound absolutely delicious!

  23. ErinsFoodFiles says:

    These sound absolutely delicious!

  24. 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!

  25. 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!

  26. How fun! Savory whoopie pies are the best!

  27. How fun! Savory whoopie pies are the best!

  28. megan says:

    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!

  29. megan says:

    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!

  30. Bianca VZ says:

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

    • Courtney says:

      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.

  31. Bianca VZ says:

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

  32. Ani Renard says:

    Will these hold up if made the day before?

    • Courtney says:

      Yes! I’ve made them ahead of time without issue. Just keep them in an airtight container in the refrigerator. You can also make them and fill them the day of if that’s an option.

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