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

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25 Comments »

  1. Wow! I bet they were amazing!

    [Reply]

    Comment by Melissa — February 17, 2010 @ 12:42 PM

  2. Oh my gosh, these look awesome. I’ll have to sub the goat cheese out, not my thing, but everything else is right up our alley.

    [Reply]

    Comment by Jaime — February 17, 2010 @ 12:43 PM

  3. These sound so good! I’m going to try them! I made my first whoopie pies at Thanksgiving – you’d probably have liked them – pumpkin whoopie pies with cream cheese/marshmallow filling – yum!

    [Reply]

    Comment by Hayley — February 17, 2010 @ 2:02 PM

  4. Wow! Great idea!

    [Reply]

    Comment by ErinsFoodFiles — February 17, 2010 @ 2:17 PM

  5. I need one of these immediately! They look awesome, and I will definitely be making these soon.

    [Reply]

    Comment by Courtney — February 17, 2010 @ 3:36 PM

  6. Definitely going to have to try this recipe! Thanks for sharing! YUM! Oh and I’m with you on the red velvet. Food coloring isn’t my thing.

    [Reply]

    Comment by Jess — February 17, 2010 @ 6:09 PM

  7. This does sound and look delicious! I’m falling in love with the flavors going through this savory whoopie.

    [Reply]

    Comment by Eliana — February 17, 2010 @ 7:10 PM

  8. [...] Dinner: Texas Crockpot Chili with Jalapeño Cornbread Whoopie Pies [...]

    Pingback by Meal Plan – February 20th « Jaime Cooks: Endevours in Eating & Entertaining — February 18, 2010 @ 10:56 AM

  9. Wow, how interesting! I love this idea. I don’t like goat cheese – what do you think I could sub?

    [Reply]

    amy Reply:

    Mary Ellen,
    You might try Mascarpone cheese in place of the goat cheese- it’s very similar to cream cheese, so it would work really well.
    -Amy

    [Reply]

    Comment by Mary Ellen — February 19, 2010 @ 12:15 PM

  10. These are just brilliant! Goat cheese is one of my all-time favorites! Adding to my must make list!

    And, I tweeted it, too! :)
    http://twitter.com/bakeat350tweets/status/9351548313

    [Reply]

    Comment by bridget {bake at 350} — February 19, 2010 @ 2:37 PM

  11. Fantastic take on the whoopie pie! After seeing all of the whoopie pie posts lately, I definitely appreciate the variations.

    [Reply]

    Comment by Cookin' Canuck — February 19, 2010 @ 2:39 PM

  12. These are genius! I am not fan of sweet whoopie pies, but these look awesome. I love your savory twist….such a unique & fun recipe. Your blog is great!

    [Reply]

    Comment by marla {family fresh cooking} — February 19, 2010 @ 2:54 PM

  13. I am gonna tweet about these too!

    [Reply]

    Comment by marla {family fresh cooking} — February 19, 2010 @ 2:54 PM

  14. Thank you, Marla and Bridget! :-)

    [Reply]

    Comment by amy — February 19, 2010 @ 2:56 PM

  15. Ooh, a savory whoopie that would go well with chili. I love it.

    [Reply]

    Comment by Tommy Salami — February 19, 2010 @ 3:11 PM

  16. These would absolutely go well with chili, Tommy! Sorry I didn’t think of it first! ;-)
    -Amy

    [Reply]

    Comment by amy — February 19, 2010 @ 3:12 PM

  17. Oh WOW! A savory whoopie pie? Who’dathunkit?

    Those look spectacular!

    [Reply]

    Comment by Jennifer — February 21, 2010 @ 10:24 AM

  18. [...] Filed under: Baking, Cheese — jaimeleben @ 8:56 pm These are amazing. Seriously, when I saw this recipe posted on Sing for Your Supper I knew they would be good, so I added them to this week’s meal [...]

    Pingback by Jalapeño Cornbread Whoopie Pies with Savory Bacon Filling « Jaime Cooks: Endevours in Eating & Entertaining — February 22, 2010 @ 6:17 PM

  19. Holy cow, these look awesome! I am definitely saving this recipe. Mmm.

    [Reply]

    Comment by elly — February 22, 2010 @ 8:24 PM

  20. [...] Original recipe, courtesy of Sing for your Supper below. jalapeno cornbread batter, all mixed and spicy and happy frying up the bacon. you're welcome. cream cheese, goat cheese, bacon and scallions. and also winning. finished cornbread. i couldn't wait. et voila! c'est fini! [...]

    Pingback by Making Whoopie… pies, that is. - It’s Holly — June 17, 2011 @ 2:39 PM

  21. [...] friend Betsy made them, and she found the recipe on the Sing For Your Supper blog. I will be recreating these in the near future. I wanted to eat all of them, they were that [...]

    Pingback by Wedding Dresses, Wine, and Whoopie Pies « 321delish — November 8, 2011 @ 8:09 AM

  22. [...] Now here's a little something different! We're all aware of the popularity of the 'Whoopie Pie … Jalapeno Cornbread Whoopie Pies with Savory Bacon Filling… Find original page [...]

    Pingback by Pie fillings : Different Savory Pie Fillings — July 23, 2012 @ 7:46 PM

  23. Hi, I’m thinking of making savory tomato whoopy-pies (using tomato paste) do you know if I can use this one as a base recipe?

    -Agnes
    your reader from Iceland :)

    [Reply]

    amy Reply:

    I think you probably could. Maybe just start with a small amount of the tomato paste- a little goes a long way with that stuff!

    [Reply]

    Comment by Agnes Jónasdóttir — February 6, 2013 @ 6:57 PM

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