Description
Sweet, savory, and slightly spicy cornbread pillows sandwiched with luscious whipped honey cream.
Ingredients
Scale
- 1 cup cornmeal
- 1/2 cup fresh jalapeños (finely diced)
- 1 cup buttermilk
- 4 oz cream cheese
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 cup sugar
- 2 large eggs
- 1/4 cup butter (melted)
- 1/4 cup honey
- 1 cup powdered sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- In a bowl, whisk cornmeal, flour, baking powder, sugar, and salt.
- Stir in eggs, buttermilk, and melted butter until just combined; fold in diced jalapeños.
- Scoop small mounds onto the baking sheet and bake 10–12 minutes until golden and tender. Cool completely.
- Beat cream cheese, honey, powdered sugar, and vanilla until light and fluffy.
- Spread or pipe filling onto the flat side of one cornbread round and top with another to form sandwiches.
- Chill briefly before serving for best texture.
Notes
- For a spicier version, use more jalapeños.
- These whoopie pies are best served chilled.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg