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5 from 6 votes

Jalapeno Cornbread Whoopie Pies with Bacon Goat Cheese

Soft and tender Jalapeno cornbread filled with a tangy bacon goat cheese filling.
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 12 Whoopie Pies
Calories 248kcal
Author Krystle Smith

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

Calories: 248kcal | Carbohydrates: 26g | Protein: 6g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 44mg | Sodium: 360mg | Potassium: 206mg | Fiber: 2g | Sugar: 6g | Vitamin A: 332IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 1mg