Now here’s a little something different! We’re all aware of the popularity of the ‘Whoopie Pie’ – they’re popping up everywhere in the food blogging community! I’d say the most popular right now is probably the red velvet whoopie pies; those seem to really be making the rounds. However, I’m not a huge fan of ‘red velvet’….all that food coloring makes me uneasy. But goodness knows I love a good whoopie, so these turned out to be the perfect solution – Jalapeno Cornbread Whoopie Pies with Goat Cheese, Bacon and Scallion Filling. Doesn’t that sound just delicious?? Well it is!
These are just wonderful alongside a big bowl of stew; the perfect combination! Definitely a nice change of pace from regular old cornbread. And don’t get me started on the goat cheese filling….oh MAN, was it good!! I’d suggest making extra filling, as it is completely delicious spread on a cracker. So, the moral of the story is, if you’re tired of the same old sweet whoopie pies – try savory! You won’t be sorry!
Jalapeño Cornbread Whoopie Pies
Makes about 10-12 pies
For the Cornbread:
1 1/4 cups all-purpose flour
1 cup cornmeal
1/4 cup (packed) brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk, at room temperature
4 tablespoons unsalted butter , at room temperature
1 large egg, at room temperature
2 jalapeño chiles, seeded and finely chopped
Goat cheese filling (recipe follows)
Position a rack in the center of the oven and preheat the oven to 375 degrees. Line two baking sheets with parchment paper.
In a medium bowl, stir together the flour, cornmeal, brown sugar , baking powder, and salt. In the work bowl of a stand mixer fitted with the paddle attachment, beat together the buttermilk, butter, and egg on low speed until just combined. Increase the speed to medium and beat until thoroughly combined, about 3 minutes. Add the flour mixture and the chopped jalapeno to the batter and beat on low until just combined.
Using a spoon, drop about 2 tablespoons of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 12 minutes each or until the cakes begin to brown around the edges. Remove from the oven and let the cakes cool in the pan for about 5 minutes before transferring them to a rack to cool completely.
To assemble: Spread filling onto the flat side of one cake using a knife or spoon. Top it with another cake, flat-side down. Repeat with the rest of the cakes and filling. You can also use a pastry bag with a round tip to pipe the filling onto the cakes, which will give you a smoother, neater presentation.
Goat Cheese, Bacon and Scallion Filling:
6 slices bacon
4 ounces soft fresh goat cheese, at room temperature
4 ounces cream cheese, at room temperature
2 tablespoons milk
1 tablespoon chopped fresh scallions
In a medium skillet, cook the bacon over medium heat until crisp. Using a slotted spoon, transfer to a paper-towel-lined plate to drain and cool. When cool, crumble into small pieces.
In the work bowl of a stand mixer fitted with the paddle attachment, beat together goat cheese, cream cheese and milk on low speed until just combined. Increase the speed to medium and beat until smooth and creamy, about 3 minutes. Add the crumbled bacon and the scallions and beat on low until combined.
-Adapted from the Star Telegram Newspaper