Description
Fluffy, slightly sweet jalapeno cornbread cakes sandwiched with a creamy, smoky bacon and goat cheese filling. The ultimate sweet-savory-spicy appetizer or side.
Ingredients
Scale
- 1¼ Cups All-Purpose Flour
- 1 Cup Cornmeal
- ¼ Cup Brown Sugar, Packed
- 2 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 1 Cup Buttermilk
- 4 Tablespoon Butter, Softened
- 1 Egg
- 2 Jalapeno Peppers, Seeds Removed, Diced
- 6 Slices Bacon, Cooked Crisp and Roughly Chopped
- 1 (4 ounce) Package Goat Cheese, Slightly Softened
- 4 Ounces Cream Cheese, Softened
- 2 Tablespoons Whole Milk
- 1 Tablespoon Fresh Chives, Chopped
Instructions
- Preheat oven to 375°F. Spray a baking sheet.
- Whisk flour, cornmeal, sugar, baking powder, and salt.
- Stir in buttermilk, butter, and egg until just combined.
- Fold in diced jalapenos.
- Drop rounded tablespoonfuls of batter onto sheet.
- Bake 12-15 mins until edges are light brown. Cool completely.
- For filling, beat goat cheese, cream cheese, and milk until smooth.
- Fold in bacon and chives.
- Spread filling on half the cakes, top with remaining halves.
Notes
For best results, ensure all dairy ingredients are softened. Assemble just before serving for optimal texture.
Keywords: jalapeno cornbread whoopie pies, bacon goat cheese filling, savory whoopie pies, game day appetizer, cornbread recipe, easy appetizer
