If you’re on the hunt for a snack that brings together the comforting warmth of cornbread with a playful, spicy twist, then you’ve got to try this Jalapeno Cornbread Whoopie Pies Recipe. These delightful bites are the perfect marriage of sweet, savory, and a gentle kick from fresh jalapeños, all sandwiched around a dreamy cream cheese filling that’s kissed with honey and a hint of smoky paprika. Whether you’re craving a gourmet appetizer, a fun party treat, or just a unique way to enjoy cornbread, this recipe is sure to become a beloved favorite in your kitchen.
Ingredients You’ll Need
Preparing these Jalapeno Cornbread Whoopie Pies is surprisingly simple, thanks to a handful of classic ingredients that each serve a special purpose—from the texture and rise to the flavor profiles and color. Here’s what you’ll gather to whip up this tasty treat:
- 1 cup yellow cornmeal: Provides that authentic, slightly grainy cornbread texture and a sweet corn flavor.
- 1 cup all-purpose flour: Adds structure and balance to the cornmeal for perfect crumb.
- 1/4 cup granulated sugar: Brings a subtle sweetness to complement the spice.
- 1 tablespoon baking powder: Ensures a light and fluffy rise in the cornbread rounds.
- 1/2 teaspoon baking soda: Helps with leavening and tender crumb.
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1/2 teaspoon garlic powder: Adds a gentle savory undertone for depth.
- 1 cup buttermilk: Keeps the cornbread moist with a slight tang.
- 1/4 cup unsalted butter, melted: Richness and smoothness to the batter.
- 1 large egg: Binds everything together and adds tenderness.
- 2 jalapeños, seeded and finely diced: Brings the signature spicy punch without overwhelming heat.
- 1 cup sharp cheddar cheese, shredded: Melts into pockets of savory goodness throughout the cornbread.
- 1/4 cup scallions, chopped (optional): Offers fresh mild onion flavor and a pop of green color.
- 8 oz cream cheese, softened: The creamy star of the filling that complements the spicy rounds.
- 1/4 cup sour cream: Adds tanginess and smooth texture to the filling.
- 2 tablespoons honey: Gives a natural sweetness that balances the heat perfectly.
- 1/4 teaspoon smoked paprika: Introduces a subtle smoky depth to the filling.
How to Make Jalapeno Cornbread Whoopie Pies Recipe
Step 1: Prepare the Batter
Start by preheating your oven to 375°F and lining two baking sheets with parchment paper to prevent sticking. In a large bowl, whisk together the dry ingredients—cornmeal, flour, sugar, baking powder, baking soda, salt, and garlic powder. This dry mix sets the foundation for those fluffy, flavorful cornbread rounds.
Step 2: Combine Wet Ingredients
In a separate bowl, stir together the buttermilk, melted butter, and egg until everything is smooth and evenly blended. This wet mix adds moisture and richness that make the cornbread tender and melt-in-your-mouth good.
Step 3: Bring It All Together
Pour the wet ingredients into the dry ingredients and gently mix until just combined—be careful not to overmix or the cornbread could turn dense. Next, fold in the finely diced jalapeños, shredded sharp cheddar, and optional scallions to distribute those vibrant flavors evenly through the batter.
Step 4: Bake the Cornbread Rounds
Using a tablespoon or small cookie scoop, drop mounds of batter onto the prepared baking sheets, spacing them about 2 inches apart for room to spread. Pop them in the oven and bake for 10 to 12 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Let these cornbread rounds cool completely on a wire rack before moving on to the next step.
Step 5: Prepare the Filling
While the cornbread rounds cool, create the luscious filling. Beat the softened cream cheese, sour cream, honey, and smoked paprika together until the mixture is creamy, smooth, and fluffy. This filling beautifully contrasts the slightly spicy cornbread with its cool, sweet, and smoky notes.
Step 6: Assemble the Whoopie Pies
Once your cornbread rounds have cooled, spread or pipe a generous dollop of the cream cheese filling onto the flat side of half the rounds. Top each with another round, gently pressing down to form perfect whoopie pies that are as fun to eat as they are to serve. Chill or serve at room temperature for best enjoyment.
How to Serve Jalapeno Cornbread Whoopie Pies Recipe
Garnishes
To elevate your Jalapeno Cornbread Whoopie Pies Recipe, consider sprinkling a pinch of extra chopped scallions or a light dusting of smoked paprika on top. A tiny dot of honey on the filling can also create an impressive visual and flavor contrast that will delight your guests.
Side Dishes
These whoopie pies pair wonderfully with a cool, crisp salad—think mixed greens with a tangy vinaigrette—or a bowl of fresh tomato soup to complement their spicy, cheesy profile. They also work fabulously alongside classic BBQ dishes for a twist on traditional sides.
Creative Ways to Present
Want to impress? Arrange your whoopie pies on a rustic wooden board with edible flowers or fresh herbs scattered around, or serve them stacked on a tiered dessert stand for a playful, elegant touch. You could even customize fillings with chive or jalapeño-infused cream cheese for variety and added flair.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store your whoopie pies in an airtight container in the refrigerator. They will keep well for up to three days without drying out, making them a perfect make-ahead snack or party pleaser.
Freezing
For longer storage, these tasty treats freeze beautifully. Place the whoopie pies in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe container or bag. They’ll maintain their flavor and texture for up to two months.
Reheating
When you’re ready to enjoy frozen whoopie pies, thaw them in the refrigerator overnight. Serve chilled or warm them gently in the microwave for about 15 seconds if you prefer a softer, creamier filling experience.
FAQs
Can I make the Jalapeno Cornbread Whoopie Pies Recipe spicier?
Absolutely! Leaving the seeds in the jalapeños or adding a pinch of cayenne pepper to the batter can increase the heat level to suit your taste buds perfectly.
Is there an easy way to soften the cream cheese for the filling?
Yes! Let the cream cheese sit at room temperature for about 30 minutes before mixing. If you’re in a hurry, microwave it in short 10-second bursts, turning the block between each until soft but not melted.
Can I substitute regular milk for buttermilk?
You can, but the tanginess of buttermilk adds moisture and a slight acid that tenderizes the cornbread. To mimic buttermilk, stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let it sit for 5-10 minutes before using.
Are these whoopie pies suitable for vegetarians?
Yes, this Jalapeno Cornbread Whoopie Pies Recipe is vegetarian-friendly as it contains no meat and uses dairy ingredients suitable for most vegetarians.
Can I prepare these whoopie pies in advance for a party?
Definitely! They can be made a day ahead and refrigerated. Just bring them to room temperature before serving to get that perfect soft texture and full flavor from the filling.
Final Thoughts
There’s something truly magical about the way the Jalapeno Cornbread Whoopie Pies Recipe brings together bold, spicy jalapeños, sharp cheddar, and a luscious cream cheese filling all wrapped in golden cornbread rounds. Whether you’re sharing them at a gathering or savoring a homemade treat, they’re guaranteed to brighten up any occasion. Give this recipe a go and watch how quickly it becomes your go-to savory indulgence—warm, welcoming, and totally unforgettable.
Print
Jalapeno Cornbread Whoopie Pies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 10 to 12 whoopie pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Jalapeno Cornbread Whoopie Pies combine the spicy kick of jalapeños with the hearty texture of cornbread, sandwiched around a creamy, tangy cream cheese filling. These savory whoopie pies offer a delightful twist on traditional cornbread, perfect as a gourmet appetizer or a unique snack, balancing heat, cheese, and a touch of sweetness in every bite.
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
Wet Ingredients
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1 large egg
Add-Ins
- 2 jalapeños, seeded and finely diced
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup scallions, chopped (optional)
Filling
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 2 tablespoons honey
- 1/4 teaspoon smoked paprika
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, salt, and garlic powder until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat together the buttermilk, melted unsalted butter, and egg until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry ingredients and gently stir until just combined; be careful not to overmix to keep the cornbread tender.
- Fold in Add-Ins: Gently fold in the finely diced jalapeños, shredded sharp cheddar cheese, and chopped scallions (if using) evenly throughout the batter.
- Form Rounds on Baking Sheets: Drop tablespoon-sized mounds of batter onto the prepared baking sheets, spacing each mound about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes or until the cornbread rounds turn golden brown and a toothpick inserted in the center comes out clean.
- Cool Cornbread Rounds: Remove the baking sheets from the oven and transfer the cornbread rounds to a wire rack to cool completely, ensuring the filling won’t melt when assembled.
- Prepare Filling: While the rounds cool, beat together the softened cream cheese, sour cream, honey, and smoked paprika until the mixture is smooth, light, and fluffy.
- Assemble Whoopie Pies: Once the cornbread rounds are completely cooled, spread or pipe a generous amount of the cream cheese filling onto the flat side of half the rounds, then sandwich with the remaining rounds to form whoopie pies.
- Serve: Serve the whoopie pies chilled or at room temperature for the best texture and flavor experience.
Notes
- For extra heat, leave the seeds in the jalapeños or add a pinch of cayenne pepper to the batter.
- These can be made a day ahead and stored in the refrigerator; bring to room temperature before serving for the best texture.
