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A speckled ceramic plate stacked with golden jalapeño cornbread whoopie pies filled with cream cheese, showing visible flecks of green jalapeño throughout the tender cornbread rounds, on a dark granite surface.

Jalapeno Cornbread Whoopie Pies

A playful, savory twist on a classic dessert featuring sweet and spicy jalapeno cornbread cakes sandwiched together with a rich, bacon-studded cream cheese filling.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 whoopie pies
Course: Dessert
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boxes Cornbread mix 8.5 oz each, such as Jiffy
  • ¼ cup All-purpose flour To thicken the batter
  • 2 medium Jalapenos Finely diced, seeds removed for less heat
  • 2 large Eggs Room temperature
  • ½ cup Buttermilk Well shaken
  • 8 oz Cream cheese Or goat cheese, softened
  • ¼ cup Cooked bacon Finely crumbled

Equipment

  • 2 Baking sheets Lined with parchment paper
  • 1 Medium Cookie Scoop For evenly sized cakes
  • 1 Hand Mixer To whip the cheese filling

Method
 

  1. Preheat oven to 400°F. Whisk the cornbread mix and flour together in a large bowl.
  2. Stir in the eggs, buttermilk, and diced jalapenos until just combined into a thick batter.
  3. Scoop mounds of batter onto parchment-lined baking sheets and bake for 10-12 minutes until golden.
  4. While the cakes cool, use an electric mixer to whip the softened cream cheese until light, then fold in the crumbled bacon.
  5. Once the cornbread cakes are completely cool, dollop the savory filling onto the flat side of half the cakes and press the remaining cakes on top to form sandwiches.

Notes

Ensure your cornbread rounds are completely cooled to room temperature before adding the savory filling, otherwise the cheese will melt and slide off the cakes.