Jalapeno Cornbread Whoopie Pies with Bacon Goat Cheese Filling: Soft and tender Jalapeno Cornbread filled with a tangy bacon goat cheese filling.
At any given time we have 10+ kinds of cheese in our fridge. Mom prefers Swiss, while Grandpa loves pepperjack. On the other hand, Grandma reaches for American.
However, one cheese I usually have all to myself is goat cheese. I love its tangy flavor and creamy texture, but my family turn up their nose!
I’m determined to show them how awesome it is so I came up with this recipe. Who could turn down bacon and jalapeno?
My family loved all the different flavors. The smoky bacon, creamy goat cheese, and spicy jalapenos complement each other perfectly!
It’s also the first ever savory whoopie pie I’ve made. I LOVE the classic chocolate marshmallow version, so why not try a savory version? They’re the perfect grab and go appetizer for summer entertaining.
While they didn’t come right out and say they’re goat cheese lovers, the empty platter speaks for itself!
For this recipe I chose to use Joan of Arc goat cheese. This brand of traditional goat cheese has been around since 1918.
Jalapeno Cornbread Whoopie Pies with Bacon Goat Cheese
Ingredients
For the Cornbread Whoopie Pies
- 1¼ Cups All-Purpose Flour
- 1 Cup Cornmeal
- ¼ Cup Brown Sugar Packed
- 2 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 1 Cup Buttermilk
- 4 Tablespoon Butter Softened
- 1 Egg
- 2 Jalapeno Peppers Seeds Removed, Diced
For the Bacon Goat Cheese Filling
- 6 Slices Bacon Cooked Crisp and Roughly Chopped
- 1 4 Ounce Package of Joan of Arc Goat Cheese, Slightly Softened
- 4 Ounces Cream Cheese Softened
- 2 Tablespoons Whole Milk
- 1 Tablespoon Fresh Chives Chopped
Instructions
For the Cornbread Whoopie Pies
- Heat oven to 375 degrees F. Spray a baking sheet with non stick cooking spray.
- In a large bowl, mix flour, cornmeal, brown sugar, baking powder, and salt together. Stir in milk, butter, and egg until just combined. Fold in jalapeno peppers.
- Using a rounded tablespoon drop batter onto baking sheet. Bake for 12-15 minutes or until light brown around the edges. Cool on pan 3-5 minutes. Cool completely on a wire rack.
For the Bacon Goat Cheese Filling
- In a medium bowl combine goat cheese, cream cheese, and milk. Stir until smooth and creamy.
- Fold in bacon and chives.
- Spread or pipe ~1 Tablespoon of filling onto half of the whoopie pies. Top with remaining halves.
Nutrition
Adapted via: Cook Like a Champion 
Hungry for more? Check out some more delicious goat cheese recipes?
Also be sure to connect with Joan of Arc on:Facebook and Pinterest.
What do you think of this Jalapeno Cornbread Whoopie Pies with Bacon Goat Cheese recipe? What’s your favorite way to use Goat Cheese?
Suppose I can make ahead and freeze the cornbrea?
Hi Missy,
Yes that should work fine. I would put wax paper between the layers so they don’t stick together.
I was wondering if you would serve this as an appetizer or more of a side dish?
Hi Lauren! Yes absolutely! Would be super cute as a side dish or appetizer!
This recipe looks amazing, except my family can’t stand goat cheese. Do you have a recommendation of another filling to use?
Thanks Chris!
Do they like cream cheese? That would be my first choice as its tangy and goes great with bacon! 🙂
Love this savory twist on the sweet classic! We love the look of whoopie pies…they always seem fun and exciting. But all that sugar just does us in. These though…oh, these!!! And the extra kick from the jalapeno…yes please!
Thanks so much Nellie! 🙂
These are so amazing and unusual Krystal. Love the goat cheese, bacon, cornbread, jalapeños…flavor pop all the way around!!! Great recipe and can’t wait to try these!!!
Thank you Allie <3
You are speaking my foodie love language! What a fabulous and creative recipe!!! Thanks!
Thanks so much Yvonne.