Jalapeño Cornbread Whoopie Pies Recipe
If you love comfort food with a playful twist, Jalapeño Cornbread Whoopie Pies will absolutely earn a spot in your recipe collection. Imagine everything you adore about classic cornbread, then take it up a notch: the golden crumb is studded with cheddar cheese and fresh jalapeño, sandwiched around a tangy, creamy filling that’s as satisfying as it is unexpected. These little savory pies are the ultimate crowd-pleaser—perfect for game day spreads, potlucks, or any day you want a snack with personality and punch. Whether you serve them warm or chilled, the combination of spicy, sweet, and creamy flavors is bound to make these whoopie pies the talk of your table!
Ingredients You’ll Need
Part of what makes Jalapeño Cornbread Whoopie Pies so irresistible is how each ingredient, from the sweet cornmeal to the tangy cream cheese, plays a unique role in building flavor and creating that perfect soft bite. Simple, everyday staples come together for results that are far from ordinary!
- Yellow cornmeal: Builds the hearty, unmistakable flavor and texture of classic cornbread in every bite.
- All-purpose flour: Gives structure and tenderness for that cake-like whoopie pie finish.
- Baking powder: Ensures your pies rise up fluffy and light rather than dense or flat.
- Baking soda: Works with the buttermilk for lift and a subtle tang in the batter.
- Salt: Brings out all the flavors, especially the cheddar and jalapeño—don’t skip it.
- Unsalted butter (softened): Adds richness and gives the pies their classic soft crumb.
- Granulated sugar: Balances the flavors and rounds out the spicy bite of jalapeño.
- Large eggs: Bind the mixture together and add structure.
- Buttermilk: Makes the cornbread extra moist, with a subtle tanginess that works perfectly.
- Shredded sharp cheddar cheese: Melts into pockets of salty, savory flavor in every pie.
- Jalapeños (seeded and finely diced): Deliver just the right amount of fresh heat—adjust according to your spice preference!
- Cream cheese (softened): Creates a lusciously creamy filling that pairs beautifully with the spiced bread.
- Unsalted butter (softened) – for filling: Makes the filling even silkier and more flavorful.
- Sour cream: Adds tartness and body to the filling, keeping it light and spreadable.
- Garlic powder: A subtle savory hint that ties the filling together.
- Salt (to taste): Enhances every other element in that irresistible filling.
How to Make Jalapeño Cornbread Whoopie Pies
Step 1: Prepare the Cornbread Batter
Let’s kick things off by preheating your oven to 350°F (175°C) and lining a large baking sheet with parchment paper. This ensures your whoopie pies bake evenly and release easily. In a medium bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt. Set this aside for now—the dry ingredients are the backbone of your batter, giving your pies their signature lightness.
Step 2: Cream the Butter and Sugar
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy. This step is key: properly creamed butter traps air, helping your whoopie pies rise and develop a tender crumb. Don’t rush—give it 2–3 minutes for the smoothest results!
Step 3: Add Eggs and Buttermilk
Add the eggs one at a time, mixing well after each addition. This ensures the batter remains smooth and emulsified. Then, stir in the buttermilk, which provides moisture and a slight tang that complements both the cheddar and jalapeño beautifully.
Step 4: Combine Wet and Dry, Fold in Cheese and Jalapeño
Gently mix the dry ingredients into the wet mixture just until combined—over-mixing can lead to tough whoopie pies. Fold in the sharp cheddar cheese and finely diced jalapeños last, saving those bursts of flavor for the very end. If you want more heat, keep some seeds in the jalapeños!
Step 5: Shape and Bake the Cornbread Rounds
Drop heaping tablespoonfuls of batter onto your prepared baking sheet, leaving about 2 inches between each mound. The batter will spread slightly as it bakes, forming soft, golden rounds. Bake for 10–12 minutes until the tops are just set and the edges turn lightly golden. Let them cool completely on a wire rack—patience pays off here!
Step 6: Whip Up the Savory Creamy Filling
While your cornbread rounds cool, beat together the cream cheese, softened butter, sour cream, garlic powder, and a pinch of salt until the filling is smooth and fluffy. Taste and adjust the salt if needed. This creamy spread will be the savory glue that holds your Jalapeño Cornbread Whoopie Pies together.
Step 7: Assemble the Whoopie Pies
Once your cornbread rounds are completely cool, spread or pipe a generous dollop of filling onto the flat side of half the rounds. Top each with another round, pressing gently to form a sandwich. You’ve just made Jalapeño Cornbread Whoopie Pies that are as fun to look at as they are to eat!
How to Serve Jalapeño Cornbread Whoopie Pies
Garnishes
Garnishes can add a playful finishing touch to Jalapeño Cornbread Whoopie Pies. Try sprinkling the tops with a little extra shredded cheddar, thinly sliced jalapeño rings, or even a touch of smoked paprika for color and aroma. A bit of chopped chives or cilantro also gives a fresh, herby lift that pairs so well with the filling.
Side Dishes
The zesty, creamy punch of Jalapeño Cornbread Whoopie Pies makes them a natural fit alongside classic barbecue fare like smoky pulled pork, baked beans, or a crisp coleslaw. They’re also wonderful served as a starter for chili night, or as a playful side to soups and hearty stews. Every bite is a conversation starter!
Creative Ways to Present
For parties, stack the whoopie pies on a rustic wooden platter, or pile them into a bread basket lined with a colorful napkin. For fun, you can even wrap each pie in parchment and tie with twine for a picnic-ready snack. Want to make them mini? Use a smaller cookie scoop and serve as bite-size appetizers—guaranteed to impress your guests!
Make Ahead and Storage
Storing Leftovers
If you have leftover Jalapeño Cornbread Whoopie Pies, store them in an airtight container in the refrigerator. The filling is dairy-based, so keeping them chilled preserves both freshness and food safety. They’ll stay delicious for up to three days—just bring them to room temperature before serving for the best texture and flavor.
Freezing
Want to stash a batch for later? You can freeze unassembled cornbread rounds and filling separately for up to a month. Wrap the rounds tightly and place them in a freezer-safe bag, and store the filling in a sealed container. Thaw everything overnight in the fridge, then assemble as you’re ready to serve.
Reheating
For a warm treat, gently reheat the cornbread rounds in a low oven (about 275°F) for 4–5 minutes, or until just softened—avoid overheating, or they’ll dry out. Let the rounds cool slightly before adding the filling, so it stays fluffy and doesn’t melt away.
FAQs
Can I make Jalapeño Cornbread Whoopie Pies ahead of time?
Absolutely! You can bake the cornbread rounds and prepare the filling a day ahead. Keep them separate in the refrigerator until just before serving, then assemble for the freshest flavor and texture.
How spicy are Jalapeño Cornbread Whoopie Pies?
They have a gentle kick—nothing overwhelming. Removing the seeds and membranes from the jalapeños keeps the heat moderate, but if you like things fiery, leave some seeds in or use extra peppers!
Can I add meat or other mix-ins to the filling?
Yes—crumbled cooked bacon is a fabulous addition to the savory filling for extra flavor and crunch. Chopped green onions, roasted red pepper, or even a pinch of smoked paprika are also great ways to personalize the recipe.
What’s the best way to transport these for a party?
For easy transport, wrap each assembled whoopie pie individually in parchment or wax paper and store them in a sturdy container. They’ll travel well and stay fresh until you’re ready to share!
Are Jalapeño Cornbread Whoopie Pies suitable for vegetarians?
Yes, as written, this recipe is fully vegetarian. Everyone—even non-meat eaters—can enjoy the bold flavors and creamy filling!
Final Thoughts
If you’re searching for something unique and seriously crowd-pleasing, give Jalapeño Cornbread Whoopie Pies a try. They’re bursting with color, flavor, and a sense of playful creativity that makes every bite feel special. I can’t wait for you to share them with your family and friends—after all, great snacks are made for gathering and grinning together!
Print
Jalapeño Cornbread Whoopie Pies Recipe
- Total Time: 32 minutes
- Yield: 10 whoopie pies 1x
- Diet: Vegetarian
Description
These Jalapeño Cornbread Whoopie Pies are a savory twist on a classic dessert. Spicy jalapeños and sharp cheddar cheese are baked into cornbread rounds and sandwiched with a creamy, tangy filling. Perfect for a unique appetizer or snack!
Ingredients
Cornbread Rounds:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter (softened)
- ¼ cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 cup shredded sharp cheddar cheese
- 1–2 jalapeños (seeded and finely diced)
Filling:
- 4 ounces cream cheese (softened)
- 2 tablespoons unsalted butter (softened)
- ½ cup sour cream
- ¼ teaspoon garlic powder
- Salt to taste
Instructions
- Prepare Cornbread Rounds: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in buttermilk, then gradually mix in dry ingredients until just combined. Fold in cheddar cheese and diced jalapeños.
- Bake: Drop heaping tablespoons of batter onto the prepared baking sheet. Bake for 10–12 minutes until set and lightly golden. Cool on a wire rack.
- Make Filling: Beat cream cheese, butter, sour cream, garlic powder, and salt until smooth and fluffy.
- Assemble Whoopie Pies: Once cornbread rounds are cool, spread or pipe filling onto half the rounds. Top with remaining halves to form whoopie pies.
Notes
- For a spicier version, leave jalapeño seeds in.
- Add crumbled bacon to the filling for a savory twist.
- Store leftovers in the fridge and bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer or Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 240
- Sugar: 4g
- Sodium: 330mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg
