Go Back
–+ servings
Jalapeno Cornbread Whoopie Pies

Jalapeno Cornbread Whoopie Pies: A Savory Party Delight

Discover the delightful blend of spicy jalapenos, smoky bacon, and tangy goat cheese in these Jalapeno Cornbread Whoopie Pies.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 patties
Course: Snacks
Cuisine: Southern
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cornbread
  • 1 cup All-Purpose Flour Can substitute with a gluten-free flour blend.
  • 1 cup Cornmeal No substitutes recommended.
  • ¼ cup Brown Sugar Can substitute with honey or maple syrup.
  • 1 tablespoon Baking Powder Ensure it's fresh for optimal results.
  • ½ teaspoon Salt Essential for taste, no substitutes needed.
  • 1 cup Buttermilk Can substitute with regular milk + lemon juice.
  • ¼ cup Butter Can use vegetable oil or dairy-free butter.
  • 1 large Egg No direct substitutes for binding.
  • ½ cup Diced Jalapeno Peppers Adjust based on desired spice level.
For the Filling
  • 4 oz Bacon Can substitute with turkey bacon or plant-based alternative.
  • 4 oz Goat Cheese Substitute with cream cheese or feta if needed.
  • 4 oz Cream Cheese Can replace with sour cream.
  • 2 tablespoons Whole Milk Can be omitted or substituted with almond milk.
  • 2 tablespoons Fresh Chives Substitute with green onions if desired.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Whisk
  • Spatula

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C) and prepare a baking sheet with non-stick spray.
  2. In a mixing bowl, whisk together flour, cornmeal, brown sugar, baking powder, and salt.
  3. Add buttermilk, softened butter, and egg, stirring gently until just combined, then fold in diced jalapenos.
  4. Drop mounds of batter onto the baking sheet and bake for 12-15 minutes until golden brown.
  5. Allow the whoopie pies to cool for 3-5 minutes before transferring them to a wire rack.
  6. In another bowl, mix goat cheese, cream cheese, and milk until smooth, then fold in bacon and chives.
  7. Spread filling onto the flat side of half cornbread pieces and top with remaining halves.

Nutrition

Serving: 1pieCalories: 220kcalCarbohydrates: 24gProtein: 6gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 350mgPotassium: 150mgFiber: 1gSugar: 3gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Allow cornbread to cool completely before filling to prevent melting. For extra spice, keep jalapeno seeds; for milder flavor, adjust or omit them. Store filled pies in the fridge for up to 48 hours, best enjoyed fresh.

Tried this recipe?

Let us know how it was!