Jalapeño Cornbread Whoopie Pies with Bacon Goat Cheese Filling bring a bold, savory spin to a classic treat. With soft, golden cornbread rounds laced with jalapeños and a creamy, smoky filling made from goat cheese, cream cheese, and crispy bacon, these mini sandwiches are the perfect blend of tang, heat, and comfort. Serve them as a brunch highlight, a party appetizer, or a standout snack—they’re unexpected, indulgent, and utterly irresistible.

Why You’ll Love This Recipe

Savory Twist on a Classic: A creative departure from sweet whoopie pies, full of bold flavors.
Perfect Texture: Moist and tender cornbread rounds with just the right amount of chew.
Rich, Creamy Filling: Goat cheese and cream cheese blend for tang and smoothness, while bacon adds crunch and salt.
Versatile: Great warm or chilled, and ideal for brunch buffets, cocktail parties, or afternoon treats.
Crowd-Pleaser: Eye-catching, bite-sized, and full of flavor—these disappear fast.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Jalapeño Cornbread Cakes:

cornmeal
all-purpose flour
sugar
baking powder
salt
baking soda
buttermilk
eggs
melted butter
chopped jalapeños (remove seeds for less heat)

For the Bacon Goat Cheese Filling:

goat cheese, softened
cream cheese, softened
cooked bacon, finely chopped
honey (optional)
salt and pepper to taste

Directions

Preheat the Oven
Preheat to 350°F (175°C) and line a baking sheet with parchment paper.
Mix the Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
Combine the Wet Ingredients
In another bowl, whisk together the buttermilk, eggs, and melted butter.
Create the Batter
Stir the wet mixture into the dry ingredients until just combined. Gently fold in the chopped jalapeños.
Portion and Bake
Drop 1.5-tablespoon-sized spoonfuls of batter onto the baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until lightly golden and springy to the touch.
Transfer to a wire rack to cool completely.
Prepare the Filling
In a bowl, beat the goat cheese and cream cheese together until smooth and fluffy.
Fold in the chopped bacon and honey, if using. Season with salt and pepper to taste.
Assemble the Whoopie Pies
Spread or pipe the filling onto the flat side of half the cornbread rounds. Top with the remaining rounds to form sandwiches.
Serve and Enjoy
Serve immediately, or chill briefly to allow the filling to firm up before serving.

Servings and Timing

Prep Time: 20 minutes
Baking Time: 12 minutes
Total Time: 32 minutes
Servings: 10 whoopie pies
Calories: Approximately 250 kcal per whoopie pie

Variations

Spicier Option: Leave some jalapeño seeds in or add a pinch of cayenne to the batter.
Vegetarian Version: Omit bacon and fold in chopped scallions or caramelized onions.
Herbaceous Twist: Add fresh thyme or chives to the filling for extra depth.
Mini Size: Make smaller rounds for appetizer platters or party trays.
Gluten-Free Adaptation: Use a 1:1 gluten-free flour blend in place of the all-purpose flour.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Best served at room temperature or lightly warmed. Avoid overheating to maintain filling texture.
Freezing: Freeze the cornbread cakes (unfilled) for up to 1 month. Thaw and fill before serving.

FAQs

Can I make these in advance?

Yes. Bake the cornbread rounds and prepare the filling ahead of time. Assemble shortly before serving for best texture.

How spicy are these?

Mild to moderate, depending on jalapeño use. Removing the seeds tames the heat considerably.

What type of goat cheese works best?

A soft, spreadable goat cheese (chèvre) is ideal for a smooth filling.

Can I use a piping bag for the filling?

Absolutely. It gives a clean, professional look and ensures even portions.

Are these served warm or cold?

They’re delicious both ways—slightly chilled for a firmer bite or warm for extra comfort.

What pairs well with these?

Serve with sparkling wine, iced tea, or a light salad for balance.

Can I substitute cream cheese completely?

You can use only goat cheese for a sharper tang or only cream cheese for a milder flavor, but the combination is well-balanced.

Can I make them sweeter?

Add a little more honey to the filling or a touch more sugar to the cornbread for a sweet-savory profile.

How do I prevent the cakes from spreading too much?

Chill the batter slightly before scooping if needed, and avoid overmixing.

Are these gluten-free?

Not as written, but can easily be made gluten-free with a substitute flour blend.

Conclusion

Jalapeño Cornbread Whoopie Pies with Bacon Goat Cheese Filling are a bold, inventive treat that brings together spicy, smoky, creamy, and comforting elements in one elegant bite. Whether served at a brunch, passed at a party, or enjoyed as a flavorful snack, these savory whoopie pies are guaranteed to surprise and satisfy. Make them once, and they’ll become a standout in your entertaining repertoire.

Jalapeño Cornbread Whoopie Pies with Bacon Goat Cheese Filling

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Jalapeño Cornbread Whoopie Pies with Bacon Goat Cheese Filling offer a savory twist on a classic treat. Soft, spiced cornbread cakes are paired with creamy, tangy goat cheese and smoky bacon filling—perfect for brunches, parties, or elevated snacks.

Author: Asma
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 10 whoopie pies
Category: Appetizer / Snack
Method: Baking
Cuisine: Southern-Inspired / American

Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix buttermilk, eggs, and melted butter. Stir wet ingredients into dry ingredients until just combined. Fold in jalapeños.
Drop 1.5-tablespoon scoops of batter onto the prepared sheet, spacing 2 inches apart.
Bake for 10–12 minutes, until golden and springy to the touch. Let cool completely.
For the filling, beat goat cheese and cream cheese until smooth. Fold in bacon and honey, if using. Season with salt and pepper.
Spread or pipe filling on half of the cornbread cakes. Top with remaining halves to form sandwiches.
Serve immediately or chill briefly to firm up filling.

Notes

Use a piping bag for a cleaner, more elegant presentation.
For vegetarian version, omit bacon and add roasted red pepper or caramelized onion bits.
These can be made a few hours ahead and chilled until serving.
Slightly warm before serving for a melty, creamy texture.