Jalapeno Cornbread Whoopie Pies with Bacon Goat Cheese

• Meat

  • 6 Slices Bacon, Crisp and Roughly Chopped Cooked

• Produce

  • 1 tbsp Chives, Fresh
  • 2 Jalapeno peppers

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/4 cup Brown sugar, packed
  • 1 cup Cornmeal
  • 1 tsp Salt

• Dairy

  • 4 tbsp Butter
  • 1 cup Buttermilk
  • 4 oz Cream cheese
  • 1 4 Ounce Package Joan of arc goat cheese
  • 2 tbsp Whole milk

Found on bakingbeauty.net

Description

Ingredients

• For the Cornbread Whoopie Pies
• 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
• For the Bacon Goat Cheese Filling
• 6 Slices Bacon, Cooked Crisp and Roughly Chopped
• (1) 4 Ounce Package of Joan of Arc Goat Cheese, Slightly Softened
• 4 Ounces Cream Cheese, Softened
• 2 Tablespoons Whole Milk
• 1 Tablespoon Fresh Chives, Chopped

Directions

• For the Cornbread Whoopie Pies
• Heat oven to 375 degrees F. Spray a baking sheet with non stick cooking spray.
• In a large bowl, mix flour, cornmeal, brown sugar, baking powder, and salt together. Stir in milk, butter, and egg until just combined. Fold in jalapeno peppers.
• Using a rounded tablespoon drop batter onto baking sheet. Bake for 12-15 minutes or until light brown around the edges. Cool on pan 3-5 minutes. Cool completely on a wire rack.
• For the Bacon Goat Cheese Filling
• In a medium bowl combine goat cheese, cream cheese, and milk. Stir until smooth and creamy.
• Fold in bacon and chives.
• Spread or pipe ~1 Tablespoon of filling onto half of the whoopie pies. Top with remaining halves.