Friday, August 15, 2014

Mini Jalapeno Bacon And Cream Cheese Cornbread Whoopie Pies

When it comes to bacon nothing is off limits.
I was inspired by the post over at Cook Like A Champion to create some savory whoopie pies for our bacon party. Jo is not a spicy person but my daughter and I love the hot stuff. 
The great thing about these is you can make them as spicy as you want them to be. 
Okay...that's only one of the great things about these.
There's also the bacon and garlic and cream cheese and the fact that they are just so teeny and adorable. 
Perfect appetizers or snacks for any occasion.
Whip these up for your next get together - they are fun, cute, and delicious!

Mini Jalapeno Bacon And Cream Cheese Cornbread Whoopie Pies
(Adapted from Cook Like A Champion)

Whoopie Pies
1 1/4 cup flour
1 cup cornmeal
3 Tbsp brown sugar
2 tsp baking powder
1 jalapeno pepper, minced
1/4 cup butter, room temp
1 egg
1 cup buttermilk

1 (8 oz) brick Philadelphia Cream Cheese, room temp
2 Tbsp buttermilk
1 clove garlic, minced
1 Tbsp green onion, minced
1/2 cup bacon, cooked and crumbled
1 Tbsp hot sauce (I used Habanero Garlic Hot Sauce)

Prepare whoopie pies - Preheat oven to 375. Line a cookie tray with parchment paper, set aside.
In a large mixing bowl, stir together flour, cornmeal, sugar, baking powder, and jalapeno.
In another mixing bowl, beat together butter and egg until smooth. Slowly beat in buttermilk. 
Stir the wet ingredients into the dry ingredients until well combined.
Using a small cookie scoop (about 1 Tbsp) scoop cornbread onto prepared cookie sheet. 

Bake at 375 until tops are lightly golden, about 8 - 12 minutes.

Remove from oven and let cool for 5 minutes before removing from cookie tray to a wire rack to cool completely. 
Prepare filling - In a mixing bowl, beat cream cheese until smooth, scraping sides as necessary. Beat in the milk, garlic, onion, bacon, and hot sauce until creamy and well combined.

Scoop a spoonful of filling onto the flat side of one whoopie pie. Sandwich another whoopie pie half on top of the filling, flat side in.
Continue until all pies are made.

NOTE - The cornbread can be made ahead of time and frozen. Simply thaw and bring up to room temp before adding the filling. And, the filling can be made a day or two ahead of time and kept in an airtight container in the fridge until ready to use. Just bring up to room temp before assembling the pies. 
They are just so adorable!
Want them hotter? Add more jalapeno and hot sauce.
Less spice? Don't add as much jalapeno and hot sauce. 
Bacon week is almost over here at - don't forget to check out all the bacon recipes we have shared so far!
You can follow our Bacon? Don't Mind If I Do Board on Pinterest by clicking below!

Be sure to pop over and visit these fun linky parties - Carole's Chatter, Nap Time Is My Time, Feeding Big, My Turn (for us), Cookin and Craftin


  1. I love these so much I'm featuring you tomorrow!! Thanks for sharing on My 2 Favorite Things on Thursday - Link Party!! Hope to see you again tomorrow!! Love having you!! Pinned!!