Description
A fun, savory twist on a classic New England treat, these whoopie pies feature tender cornbread rounds filled with a tangy, spicy cream cheese filling.
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp sugar
- 1 large egg
- 3/4 cup buttermilk
- 1/4 cup melted butter (cooled)
- 1 tbsp honey
- 2–3 tbsp minced jalapeño (seeds removed)
- 2 tbsp shredded cheddar (optional)
- 8 oz cream cheese
- 2 tbsp butter
- 2–3 tbsp honey or maple syrup
- Pinch of salt
- 2 tbsp finely chopped cooked bacon (optional)
- 2 oz goat cheese (optional)
Instructions
- Whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar in a large bowl.
- In another bowl, beat together egg, buttermilk, melted butter, and honey; fold into the dry mixture just until combined.
- Gently fold in minced jalapeño and cheddar if desired.
- Drop 2-tablespoon rounds onto parchment-lined baking sheets.
- Bake at 375°F (190°C) for 9–11 minutes until set and lightly golden.
- For the filling, whip cream cheese, butter, honey or maple syrup, and a pinch of salt until smooth; fold in bacon or goat cheese if using.
- Match rounds while warm or cool, then pipe or spread 2 tbsp filling between pairs.
- Chill briefly to set before serving.
Notes
Chilling the filled whoopie pies for 20–30 minutes helps flavors meld and makes them easier to transport.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg