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
Scale
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.
