If you are craving a snack that’s bursting with Southern charm and a spicy twist, the Jalapeño Cornbread Whoopie Pies Recipe is exactly what you need. These delightful treats combine the slightly sweet, tender crumb of cornbread infused with fresh jalapeños and corn kernels, all sandwiched around a smooth, tangy, and subtly sweet cream cheese filling. They’re the perfect blend of sweet heat and creamy comfort that will have you reaching for seconds in no time. Whether you want a crowd-pleasing appetizer or a unique snack, this recipe will quickly become one of your favorites to bake and share.
Ingredients You’ll Need
The magic of Jalapeño Cornbread Whoopie Pies starts with simple, wholesome ingredients that come together in perfect harmony. Each component plays a key role, from the golden cornmeal lending a rustic texture, to the fresh heat of jalapeño that wakes up your taste buds, and the luscious cream cheese filling that balances it all with a cool, creamy finish.
- Cornmeal (1 cup): Provides that classic cornbread texture and a subtly nutty flavor.
- All-purpose flour (1 cup): Adds structure and a soft crumb to the cornbread cakes.
- Baking powder (1 tablespoon): Ensures a light, fluffy texture by giving the cakes lift.
- Baking soda (½ teaspoon): Works with buttermilk to help the cakes rise and brown beautifully.
- Salt (½ teaspoon): Balances sweetness and enhances the overall flavor.
- Granulated sugar (¼ cup): Adds a touch of sweetness to complement the spicy kick.
- Buttermilk (1 cup): Keeps the cakes moist and tangy with a tender crumb.
- Eggs (2 large): Bind the ingredients and contribute richness.
- Unsalted butter (¼ cup, melted): Adds depth and buttery flavor to the cornbread.
- Corn kernels (1 cup, fresh or frozen): Boost natural sweetness and texture in every bite.
- Jalapeño (1, seeded and finely chopped): Brings a mild but lively heat that makes these whoopie pies stand out.
- Cream cheese (4 ounces, softened): The star of the creamy filling, smooth and tangy.
- Sour cream (2 tablespoons): Adds richness and helps create a luscious texture to the filling.
- Honey (2 tablespoons): Provides just the right amount of mellow sweetness.
- Garlic powder (½ teaspoon): Infuses a subtle savory note in the filling.
- Salt (a pinch): Amplifies the savory flavor of the filling.
- Chives or green onions (1 tablespoon, finely chopped): Bring a fresh, mild onion flavor for brightness.
How to Make Jalapeño Cornbread Whoopie Pies Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. This sets the stage for perfectly baked cornbread cakes with a non-stick surface that makes removing them a breeze.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar. Combining these first allows for even distribution of leavening agents and seasoning, which is crucial for a consistent texture and rise.
Step 3: Combine Wet Ingredients
In a separate bowl, mix the buttermilk, eggs, and melted butter until smooth. The buttermilk tenderizes the cornbread while the eggs add structure, and butter enriches the flavor—a simple trio that works wonders.
Step 4: Blend Batter and Fold in Add-ins
Pour the wet ingredients into the dry mix, stirring gently just until combined to avoid overworking. Next, fold in the corn kernels and finely chopped jalapeño. These add bursts of sweetness and heat, so be sure to distribute them evenly.
Step 5: Bake the Cornbread Cakes
Scoop heaping tablespoons of the batter onto the prepared baking sheet, spacing them a few inches apart as they will spread slightly. Shape each mound gently into rounds using the back of a spoon or your fingers. Bake for 10 to 12 minutes until golden and a toothpick inserted into the center comes out clean. Allow the cakes to cool completely on a wire rack.
Step 6: Prepare the Savory Cream Filling
While the cakes are cooling, beat together the softened cream cheese, sour cream, honey, garlic powder, salt, and chopped chives or green onions until the filling is smooth and fluffy. If it feels too soft, place it in the fridge for 10 to 15 minutes to firm up a bit before assembling.
Step 7: Assemble the Whoopie Pies
Spread or pipe a generous dollop of the savory cream filling onto the flat side of half the cornbread cakes. Top with the remaining cakes, pressing gently to create neat sandwiches. These Jalapeño Cornbread Whoopie Pies are now ready to be enjoyed!
How to Serve Jalapeño Cornbread Whoopie Pies Recipe
Garnishes
A sprinkle of finely chopped fresh chives or extra jalapeño slices on top adds visual appeal and a hint of fresh flavor that complements the spicy cornbread wonderfully.
Side Dishes
Pair these whoopie pies with a crisp green salad or tangy coleslaw for contrast. They also shine alongside hearty stews or chili for a truly comforting Southern-inspired meal.
Creative Ways to Present
For a fun party presentation, arrange the whoopie pies on a rustic wooden board with small bowls of dipping sauces like honey butter or a smoky chipotle mayo. Wrapping each pie individually in parchment paper tied with twine turns them into charming grab-and-go treats.
Make Ahead and Storage
Storing Leftovers
Place any leftover whoopie pies in an airtight container and store in the refrigerator for up to 3 days. This keeps the cornbread moist and the filling fresh.
Freezing
To extend their shelf life, wrap each pie tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving for best texture.
Reheating
Reheat slightly in a warm oven (about 300°F or 150°C) for 5-7 minutes to bring back that just-baked warmth without melting the filling too much. Avoid microwaving as it can make the texture gummy.
FAQs
Can I adjust the heat level in the Jalapeño Cornbread Whoopie Pies Recipe?
Absolutely! You can remove the seeds and membranes of the jalapeño for a milder heat or use milder peppers like poblano. For more spice, leave some seeds in or add a dash of cayenne pepper to the batter.
Can I make these whoopie pies dairy-free?
Yes, you can substitute the cream cheese and sour cream with vegan or dairy-free alternatives. Also, use a plant-based butter or oil for the melted butter. The texture may be slightly different but still delicious.
How do I know when the cornbread cakes are fully baked?
Golden edges and a toothpick inserted into the center that comes out clean are your best indicators that the cornbread cakes are ready. They should spring back lightly when touched.
Can I use frozen corn instead of fresh for this recipe?
Definitely. Frozen corn works just as well—just thaw and drain it before folding it into the batter to avoid excess moisture.
What’s the best way to pipe the cream filling onto the whoopie pies?
Use a piping bag fitted with a round tip, or simply snip off a corner of a sturdy plastic bag. This method gives you neat, even dollops that make assembly tidy and attractive.
Final Thoughts
There is something truly special about the Jalapeño Cornbread Whoopie Pies Recipe that brings comfort, spice, and a touch of Southern hospitality right into your home kitchen. These bites are a celebration of flavors and textures that will impress family and friends alike. Trust me, once you try making and sharing these, they will quickly become your go-to recipe whenever you need a snack with a twist. So, preheat your oven and get ready to enjoy a delicious baking adventure that rewards you with incredible taste in every bite!
Print
Jalapeño Cornbread Whoopie Pies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 40 minutes
- Yield: 10 whoopie pies
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: Southern-Inspired, Fusion
- Diet: Vegetarian
Description
These Jalapeño Cornbread Whoopie Pies are a delightful Southern-inspired fusion snack featuring moist, spicy cornbread cakes filled with a tangy, creamy cheese filling. Perfect as an appetizer or savory treat, they combine the heat of jalapeños with the sweetness of corn and a luscious cream cheese and sour cream filling, making every bite a flavorful indulgence.
Ingredients
For the Cornbread Cakes:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup granulated sugar
- 1 cup buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 cup corn kernels, fresh or frozen
- 1 jalapeño, seeded and finely chopped
For the Savory 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
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to ensure the cornbread cakes don’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and granulated sugar to evenly distribute the leavening agents and flavorings.
- Combine Wet Ingredients: In a separate bowl, mix the buttermilk, eggs, and melted unsalted butter until smooth and well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently just until combined, avoiding overmixing to keep the cornbread tender. Fold in the corn kernels and finely chopped jalapeño for texture and heat.
- Scoop and Shape: Using a spoon, scoop heaping tablespoons of batter onto the prepared baking sheet, spacing them a few inches apart. Gently shape each mound into rounds to form individual cakes.
- Bake Cornbread Cakes: Bake in the preheated oven for 10–12 minutes, or until the cornbread cakes are golden brown and a toothpick inserted in the center comes out clean. Remove and cool completely on a wire rack.
- Prepare Cream Filling: While the cakes cool, beat together softened cream cheese, sour cream, honey, garlic powder, a pinch of salt, and finely chopped chives until the mixture is smooth and fluffy. Chill for 10 to 15 minutes if needed to firm up the filling.
- Assemble Whoopie Pies: Spread or pipe the savory cream filling onto the flat side of half of the cooled cornbread cakes. Top with the remaining cakes, flat side down, to form sandwich-like whoopie pies. Serve slightly warm or at room temperature.
Notes
- For an extra savory twist, add crumbled bacon to the cream filling.
- These whoopie pies are best enjoyed slightly warm or at room temperature.
- Adjust the amount of jalapeño to control the spice level according to your preference.
