Print

Jalapeño Cornbread Whoopie Pies Recipe

Print Recipe

★★★★★

4.7 from 123 reviews

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.

Ingredients

Scale

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

Find it online: https://servedbynora.com/jalapeno-cornbread-whoopie-pies-recipe/