Description
These Jalapeno Cornbread Whoopie Pies are an ultimate gourmet treat that combines the savory flavors of cornbread, jalapeños, and cheddar cheese with a creamy, tangy filling. Perfect for a unique appetizer or snack!
Ingredients
Scale
Cornbread Rounds:
- 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
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1–2 jalapeños, finely chopped (seeds removed for less heat)
- 1 cup shredded sharp cheddar cheese
Filling:
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 2 tablespoons honey
- 1/4 teaspoon smoked paprika
- Pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and garlic powder.
- Combine wet ingredients: In a separate bowl, whisk buttermilk, melted butter, and eggs until combined. Add to dry ingredients and stir until just combined.
- Add flavor: Fold in jalapeños and shredded cheddar. Scoop batter onto baking sheets and bake for 10–12 minutes.
- Make filling: Beat cream cheese, sour cream, honey, smoked paprika, and salt until smooth. Spread or pipe onto cooled cornbread rounds and sandwich together.
Notes
- For added flair, drizzle with hot honey or sprinkle with extra chopped jalapeños.
- Best served the day they’re made but can be stored chilled in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 270
- Sugar: 7g
- Sodium: 350mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 65mg
