Jalapeño Cornbread Whoopie Pies Recipe

Introduction

These Jalapeño Cornbread Whoopie Pies are a delightful twist on traditional whoopie pies, combining the savory goodness of cornbread with a creamy, tangy filling. Perfectly spiced with jalapeños, they make a unique appetizer or snack that’s sure to impress.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup granulated sugar
• 1 cup buttermilk
• 2 large eggs
• ¼ cup unsalted butter, melted
• 1 cup corn kernels, fresh or frozen
• 1 jalapeño, seeded and finely chopped
• 4 ounces cream cheese, softened
• 2 tablespoons sour cream
• 2 tablespoons honey
• ½ teaspoon garlic powder
• Pinch of salt
• 1 tablespoon finely chopped chives or green onions

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent the cornbread cakes from sticking.
2. Step 2: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar until well combined.
3. Step 3: In a separate bowl, mix the buttermilk, eggs, and melted butter until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir gently just until combined. Fold in the corn kernels and chopped jalapeño carefully.
5. Step 5: Using a spoon, scoop heaping tablespoons of batter onto the prepared baking sheet, spacing them a few inches apart. Shape each mound into a round cake.
6. Step 6: Bake for 10–12 minutes until the cakes are golden and a toothpick inserted comes out clean. Remove and cool completely on a wire rack.
7. Step 7: While cooling, beat together the cream cheese, sour cream, honey, garlic powder, a pinch of salt, and chopped chives until smooth and fluffy. Chill if needed to firm up.
8. Step 8: Spread or pipe the cream filling onto the flat side of half the cornbread cakes. Top with the remaining cakes to form whoopie pies. Serve warm or at room temperature.

Tips & Variations

• For more heat, leave some seeds in the jalapeño or add a pinch of cayenne to the batter.
• Substitute green onions if chives are unavailable for a slightly stronger flavor.
• Use fresh corn kernels when in season for the best sweetness and texture.

Storage

Store the whoopie pies in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature or warm slightly before serving for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cornbread cakes ahead of time?

Yes, you can bake the cornbread cakes a day ahead and store them wrapped tightly in the refrigerator. Assemble the whoopie pies just before serving to keep the filling fresh.

What can I use instead of buttermilk?

If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes to curdle before using as a substitute.

Jalapeño Cornbread Whoopie Pies Recipe

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These Jalapeño Cornbread Whoopie Pies are a savory twist on a classic treat, combining the spicy kick of jalapeños and the sweetness of corn in soft cornbread cakes, filled with a creamy, flavorful cheese mixture. Perfect as a tasty appetizer or snack, they offer a delightful balance of heat, creamy texture, and tender crumb.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 12 whoopie pies 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup granulated sugar

Wet Ingredients

• 1 cup buttermilk
• 2 large eggs
• ¼ cup unsalted butter, melted

Additional Mix-ins

• 1 cup corn kernels, fresh or frozen
• 1 jalapeño, seeded and finely chopped

Cream Filling

• 4 ounces cream cheese, softened
• 2 tablespoons sour cream
• 2 tablespoons honey
• ½ teaspoon garlic powder
• Pinch of salt
• 1 tablespoon finely chopped chives or green onions

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy removal of the cornbread cakes.
2. Mix Dry Ingredients: In a large bowl, whisk together cornmeal, all-purpose flour, baking powder, baking soda, salt, and granulated sugar, combining all dry ingredients evenly for proper leavening and flavor.
3. Combine Wet Ingredients: In a separate bowl, mix buttermilk, eggs, and melted unsalted butter until the mixture is smooth and well blended.
4. Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients and stir gently just until combined, being careful to avoid overmixing to keep the cornbread light and tender. Then fold in the corn kernels and finely chopped jalapeño for added texture and heat.
5. Scoop and Shape: Using a spoon, scoop heaping tablespoons of batter onto the prepared baking sheet, spacing each a few inches apart. Shape each mound gently into rounds to form individual cornbread cakes.
6. Bake Cornbread Cakes: Bake the cakes in the preheated oven for 10 to 12 minutes, or until they turn golden brown and a toothpick inserted comes out clean. Remove them and transfer to a wire rack to cool completely.
7. Prepare Cream Filling: While the cakes are cooling, beat together softened cream cheese, sour cream, honey, garlic powder, a pinch of salt, and chopped chives until the filling is smooth, fluffy, and well combined. Chill the filling for 10 to 15 minutes if needed to firm it up before assembling.
8. Assemble Whoopie Pies: Spread or pipe the cream filling onto the flat side of half of the cooled cornbread cakes. Top each with the remaining cakes, flat side down, creating sandwich-style whoopie pies. Serve these savory treats slightly warm or at room temperature.

Notes

• For milder flavor, reduce the amount of jalapeño or remove seeds completely.
• Ensure the cornbread cakes are cool before filling to prevent the cream filling from melting.
• Use fresh or frozen corn kernels; if frozen, thaw before mixing.
• For a spicier filling, add a pinch of cayenne pepper or hot sauce to the cream cheese mixture.
• These whoopie pies can be stored in the refrigerator for up to 3 days in an airtight container.

Keywords: jalapeño cornbread whoopie pies, savory whoopie pies, cornbread cakes, spicy cornbread, cream cheese filling, snack recipe