Description
Indulge in the irresistible combination of savory jalapeno cornbread and a creamy, tangy bacon goat cheese filling in these delightful whoopie pies. A perfect balance of sweet and heat, these treats are sure to wow your guests.
Ingredients
– 1 cup cornmeal
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1/2 cup buttermilk
– 2 tablespoons finely chopped jalapeño peppers
– 8 ounces goat cheese, softened
– 4 slices cooked bacon, crumbled
– 2 tablespoons chopped fresh chives
Instructions
1. – Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. – In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
3. – In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk and jalapeños.
4. – Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. – Scoop heaping tablespoons of the batter onto the prepared baking sheets, spacing them about 2 inches apart.
6. – Bake for 12-15 minutes, until the edges are lightly golden. Allow the whoopie pies to cool completely on the baking sheets.
7. – In a medium bowl, mix the goat cheese and crumbled bacon until well combined.
8. – Spread a generous amount of the goat cheese mixture onto the flat side of one whoopie pie, then top with another whoopie pie to create a sandwich.
9. – Repeat with the remaining whoopie pies and goat cheese filling.
10. – Garnish the assembled whoopie pies with chopped fresh chives.
Notes
These whoopie pies can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving.
- Prep Time: 30
- Cook Time: 15
- Category: Snacks & Desserts
- Method: Baking
- Cuisine: American