Description
These savory Jalapeno Cornbread Whoopie Pies with Bacon Goat Cheese are a delightful bite-sized treat that combines the spicy-sweet flavors of jalapeño cornbread with the creamy, tangy goodness of bacon-infused goat cheese. Perfect for entertaining, game days, or anytime you need a tasty snack.
Ingredients
– 1 cup cornmeal
– 1 cup all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 cup milk
– 1/2 cup diced jalapeños, seeds and membranes removed
– 8 ounces crumbled cooked bacon
– 8 ounces goat cheese, softened
Instructions
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt.
3. In a separate bowl, whisk together the melted butter, eggs, and milk.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the diced jalapeños.
5. Scoop the batter onto the prepared baking sheet, forming about 12 equal-sized mounds.
6. Bake for 15-18 minutes, or until the cornbread whoopie pies are golden brown and a toothpick inserted into the center comes out clean.
7. Allow the whoopie pies to cool completely on the baking sheet.
8. In a medium bowl, mix together the crumbled cooked bacon and softened goat cheese until well combined.
9. Using a knife or small spoon, top each cooled whoopie pie with a generous dollop of the bacon goat cheese filling.
10. Serve the Jalapeno Cornbread Whoopie Pies with Bacon Goat Cheese immediately or refrigerate until ready to serve.
Notes
For a spicier version, leave some of the jalapeño seeds and membranes intact. If you prefer a sweeter cornbread, you can add 2-3 tablespoons of honey or sugar to the batter. These whoopie pies can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 18
- Category: Bites & Finger Foods
- Method: Baking
- Cuisine: American