Description
Savory-sweet cornbread cakes with a spicy jalapeño bite, stuffed with creamy bacon goat cheese.
Ingredients
Scale
- 1 batch cornbread batter
- 2 fresh jalapeños, finely diced
- 4 oz goat cheese
- 4 slices bacon, cooked and finely chopped
- 1/2 cup butter, softened
- 2 large eggs
- 1/2 cup milk or buttermilk
- 2 tbsp honey
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 oz cream cheese, softened (for filling balance)
Instructions
- Prepare cornbread batter and fold in finely diced jalapeños.
- Scoop batter onto a lined baking sheet, forming small rounds.
- Bake at 375°F (190°C) until set, lightly golden, and soft; cool completely.
- Cook bacon until crisp, then finely chop.
- Whip goat cheese, cream cheese, butter, honey, and bacon until smooth.
- Spread or pipe filling onto the flat side of one cornbread cake.
- Top with another cake to form a sandwich and gently press.
Notes
- Ensure the cornbread is completely cooled before adding the filling.
- Adjust the amount of jalapeños based on your spice preference.
- These whoopie pies can be served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg