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
Scale
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.
