Description
Delightful whoopie pies made with jalapeno cornbread and filled with a creamy bacon goat cheese mixture, offering a unique and flavorful twist.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1/2 cup chopped jalapenos
- 6 ounces goat cheese, softened
- 1/2 cup cooked bacon, crumbled
- 1/4 cup cream cheese, softened
- 1 tablespoon honey
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 400°F (200°C) and grease a baking sheet.
- In a bowl, combine cornmeal, flour, baking powder, and salt.
- In another bowl, whisk together milk, oil, and eggs. Slowly add the wet ingredients to the dry ingredients, mixing until just combined. Stir in jalapenos.
- Drop spoonfuls of the batter onto the baking sheet to form small rounds. Bake for 15-20 minutes until golden brown.
- Meanwhile, in a separate bowl, mix together goat cheese, crumbled bacon, cream cheese, honey, and garlic powder until smooth.
- Once the cornbread rounds are cooled, spread a generous amount of the filling on one round and top with another to form a whoopie pie.
- Serve immediately and enjoy!
Notes
Consider adjusting the amount of jalapenos for desired heat level. Can be stored in an airtight container in the refrigerator for up to three days.
