Description
These Jalapeño Cornbread Whoopie Pies combine the comforting flavors of classic cornbread with a spicy kick from fresh jalapeños, sandwiched with a creamy honey-sour cream and cream cheese filling. Perfect as a savory dessert or a unique snack, they blend a golden, slightly spicy cornbread round with a smooth and tangy filling for a delightful treat.
Ingredients
Scale
Cornbread Batter
- 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 cup buttermilk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1–2 jalapeños, seeded and finely chopped
- 1 cup shredded cheddar cheese (optional)
Filling
- 4 ounces cream cheese, softened
- 2 tablespoons honey
- 1/4 cup sour cream
- Pinch of salt
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the buttermilk, melted butter, and eggs, whisking until the mixture is smooth and uniform.
- Make Batter: Pour the wet ingredients into the bowl with the dry ingredients, stirring gently just until combined to avoid overmixing.
- Add Jalapeños and Cheese: Fold in the finely chopped jalapeños and the shredded cheddar cheese, if using, distributing evenly within the batter.
- Scoop and Bake: Drop heaping tablespoons of the batter onto the prepared baking sheet, spacing each about 2 inches apart. Bake for 10 to 12 minutes until the cornbread rounds are lightly golden and firm to the touch.
- Cool: Remove from the oven and let the cornbread rounds cool completely on a wire rack before assembling.
- Prepare Filling: In a medium bowl, beat together the softened cream cheese, honey, sour cream, and a pinch of salt until the mixture is smooth, creamy, and fluffy.
- Assemble Whoopie Pies: Once the cornbread rounds are fully cooled, spread or pipe the filling onto the flat side of half of the rounds. Top with the remaining rounds, pressing gently to form sandwich-like whoopie pies.
- Serve or Store: Enjoy immediately or store the whoopie pies in the refrigerator. Bring them to room temperature before serving for best flavor and texture.
Notes
- Adjust the number of jalapeños based on your preferred spice level.
- The shredded cheddar cheese adds richness and a savory depth but can be omitted if desired.
- For a different savory twist, consider adding chopped chives or bacon bits to the filling.
- Store the whoopie pies in the refrigerator and allow them to come to room temperature before serving for optimal flavor and texture.
