Description
Jalapeño Cornbread Whoopie Pies are a delightful blend of savory and sweet, featuring fluffy cornbread cakes infused with spicy jalapeños and sandwiched with either a creamy honey butter or tangy cream cheese filling. These bite-sized treats offer a bold, unexpected flavor perfect for parties, brunches, or Southern-inspired gatherings.
Ingredients
Scale
For the cornbread cakes:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1–2 jalapeños, finely chopped (seeds removed for less heat)
For the honey butter filling:
- ½ cup unsalted butter, softened
- 2 tablespoons honey
- ¼ cup powdered sugar
For the cream cheese filling:
- 4 oz cream cheese, softened
- 2 tablespoons butter
- 1 tablespoon honey
- ¼ cup powdered sugar
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix dry ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, salt, and baking soda until evenly combined to create a uniform dry base.
- Mix wet ingredients: In a separate bowl, whisk together the buttermilk, eggs, and melted butter until smooth, preparing the wet component of the batter.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients, stirring gently until just combined to avoid overmixing, which can toughen the cakes.
- Fold in jalapeños: Carefully fold in the finely chopped jalapeños, distributing the heat evenly throughout the batter.
- Drop batter onto sheets: Using a tablespoon, drop heaping spoonfuls of batter onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the cornbread cakes: Bake for 10–12 minutes, or until the cakes are golden brown and set. Remove from the oven and let cool completely on a wire rack to prevent sogginess.
- Prepare filling: Choose your preferred filling. For the honey butter filling, beat together butter, honey, and powdered sugar until smooth and fluffy. For the cream cheese filling, beat cream cheese, butter, honey, and powdered sugar until creamy and light.
- Assemble whoopie pies: Once the cakes are cooled, spread or pipe the filling onto the flat side of half the cakes, then sandwich with the remaining halves, pressing gently to secure.
Notes
- Adjust jalapeño quantity according to heat preference.
- Add shredded cheddar cheese to the batter for a cheesy twist.
- Best served the day they’re made for optimal freshness.
- Store leftovers refrigerated and soften slightly before serving.
