If you love a treat that walks the line between sweet and savory, let me introduce you to Jalapeño Cornbread Whoopie Pies. Imagine pillowy-soft cornbread cookies spiked with fresh jalapeño, hugging a dreamy layer of honey cream cheese filling. Every bite hits you with warmth, a touch of heat, buttery richness, and a lingering sweetness that keeps you coming back for more. They’re playful, unique, and impossible to stop thinking about—perfect for sharing at potlucks, parties, or simply stealing from the fridge for yourself.
Ingredients You’ll Need
You won’t believe how these simple, pantry-friendly ingredients come together to create something this special. Each one adds something essential, from the tender crumb of the cornbread cookies to the sweet, tangy filling that brings these Jalapeño Cornbread Whoopie Pies to life.
- Cornmeal: The heart of the cookies, delivering classic cornbread texture and that unmistakable rustic flavor.
- All-purpose flour: Adds structure and softness, keeping the cookies from being too crumbly.
- Granulated sugar: Sweetens the dough just enough to balance the heat of the jalapeño and the tangy filling.
- Baking powder: Gives the cookies lift and a light, cakey texture.
- Salt: Enhances all the flavors and tamps down the sweetness.
- Unsalted butter (melted and cooled): For rich flavor, tender crumb, and that irresistible buttery mouthfeel.
- Large eggs: Bind the dough together and add a fluffier texture.
- Buttermilk: Lends tang and keeps the cookies moist with a subtle depth of flavor.
- Vanilla extract: A splash to round out both the cookies and the filling with warmth.
- Jalapeños, finely diced: The star ingredient! Adjust the heat by using more or less, and remove seeds for a milder bite.
- Cream cheese (softened): Forms the creamy base of the dreamy filling—make sure it’s at room temp for easy mixing.
- Unsalted butter (softened): Adds body and silkiness to the honey cream cheese filling.
- Honey: Infuses the filling with natural sweetness and a floral undertone that pairs perfectly with corn and jalapeño.
- Powdered sugar: Sweetens and stabilizes the filling so it’s thick and spreadable—but still melt-in-your-mouth soft.
How to Make Jalapeño Cornbread Whoopie Pies
Step 1: Prep and Preheat
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper—this not only prevents sticking, but it makes cleanup a total breeze. Getting everything set up before you start mixing means you can move swiftly once the batter is ready.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt. This step ensures your leavening and seasoning are perfectly distributed so the whoopie pies come out fluffy and flavorful in every bite.
Step 3: Whisk the Wet Ingredients
Grab another bowl and whisk the cooled melted butter, eggs, buttermilk, and vanilla extract. The buttermilk keeps things extra tender, while the melted butter brings a decadent richness that pairs so well with the slight spice from the jalapeños.
Step 4: Combine and Fold in Jalapeños
Pour the wet mixture over the dry ingredients, gently stirring until just combined—don’t overmix, or your cookies might get tough. Now, fold in those finely diced jalapeños. This is where the magic happens: they set the stage for every bite to have a gentle kick and unmistakable freshness!
Step 5: Scoop and Shape
Scoop tablespoon-sized portions of the batter onto the prepared baking sheet, spacing them about two inches apart. Flatten each one ever so slightly with the back of a spoon so they cook evenly and have that classic whoopie pie shape.
Step 6: Bake
Bake for 10 to 12 minutes, or until the edges are kissed with gold and the centers are set. Allow the cookies to cool completely on a wire rack; patience here pays off so your filling doesn’t melt away!
Step 7: Make the Honey Cream Cheese Filling
While the cookies bake and cool, beat together the softened cream cheese and butter in a mixing bowl until they’re utterly smooth. Add the honey and vanilla extract, then gradually mix in powdered sugar until the filling is fluffy and spreadable. This filling is swoon-worthy—just try not to eat it all before assembling!
Step 8: Assemble the Whoopie Pies
Once the cookies are completely cool, spread or pipe a generous dollop of that glorious filling onto the flat side of half the cookies. Top with the remaining cookies, pressing gently to sandwich them into those irresistible Jalapeño Cornbread Whoopie Pies. Chill for 15–20 minutes to help them set, if you can wait that long.
How to Serve Jalapeño Cornbread Whoopie Pies
Garnishes
For extra flair, drizzle a bit of hot honey or sprinkle a pinch of flaky sea salt over your Jalapeño Cornbread Whoopie Pies just before serving. These little touches boost their sweet-savory charm and add a grown-up twist that’ll have friends raving.
Side Dishes
These whoopie pies love company! Pair them with a fresh fruit salad for brightness, a scoop of vanilla bean ice cream for an indulgent dessert plate, or some smoky candied pecans for a Southern-inspired snack spread. They’re perfect next to a steaming mug of coffee or a cold glass of milk.
Creative Ways to Present
Don’t be shy about presentation. Arrange your Jalapeño Cornbread Whoopie Pies on a rustic wooden board with edible flowers and sliced jalapeños for color, or wrap them individually in parchment and baker’s twine for the cutest party favors. A tiered tray makes them look bakery-ready—even if you keep them all to yourself!
Make Ahead and Storage
Storing Leftovers
Store any leftover Jalapeño Cornbread Whoopie Pies in an airtight container in the fridge for up to three days. The filling keeps everything moist, so they’ll taste just as dreamy on day three—if you don’t devour them by then!
Freezing
You can freeze assembled whoopie pies: lay them on a lined sheet until solid, then transfer to a freezer bag. They’ll stay fresh up to a month—perfect for future cravings. Let them thaw in the fridge before enjoying, and they’ll taste as amazing as the day you made them.
Reheating
If you want to enjoy your Jalapeño Cornbread Whoopie Pies slightly warm, just pop them out of the fridge for 10–15 minutes before eating so the filling softens up. Avoid microwaving after assembly, as the cream cheese can get too gooey.
FAQs
Can I make the cornbread cookies less spicy?
Absolutely! Just remove all the seeds and membranes from the jalapeños or use only one small pepper. For zero heat but still great jalapeño flavor, try subbing in a small amount of diced green bell pepper.
Can I use gluten-free flour for Jalapeño Cornbread Whoopie Pies?
Yes! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. The texture may vary slightly, but the cookies will still come out deliciously tender.
What kind of honey works best for the filling?
Clover honey is classic and mild, but feel free to experiment with darker, more nuanced honey for additional depth. Orange blossom or wildflower honey adds a little something extra to each bite.
Can I make mini whoopie pies?
Of course! Use a teaspoon instead of a tablespoon to scoop the batter, checking for doneness a few minutes early. Mini versions make fantastic party bites and kid-friendly treats.
Is there a dairy-free option for the filling?
You can absolutely make these dairy-free with good vegan alternatives: use plant-based cream cheese and butter in the filling and swap the buttermilk for a non-dairy milk soured with a little lemon juice.
Final Thoughts
Take it from a true fan: you won’t regret making a batch (or two) of Jalapeño Cornbread Whoopie Pies. They’re sweet, spicy, boldly Southern, and never fail to delight. Give them a go—the hardest part will be sharing!
Print
Jalapeño Cornbread Whoopie Pies Recipe
- Total Time: 32 minutes
- Yield: 12 whoopie pies 1x
- Diet: Vegetarian
Description
These Jalapeño Cornbread Whoopie Pies are a delightful combination of sweet and spicy flavors. Soft cornbread cookies with a hint of heat from jalapeños sandwich a luscious honey cream cheese filling, making them a gourmet treat with a Southern twist.
Ingredients
For the Cornbread Cookies:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 teaspoon vanilla extract
- 1–2 jalapeños, finely diced (seeds removed for less heat)
For the Honey Cream Cheese Filling:
- 8 oz cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 3 tablespoons honey
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together melted butter, eggs, buttermilk, and vanilla. Add wet ingredients to dry and stir until just combined. Fold in finely diced jalapeños.
- Scoop tablespoon-sized portions of batter onto the baking sheet, spacing about 2 inches apart. Flatten slightly with the back of a spoon. Bake for 10–12 minutes, or until edges are golden and centers are set. Let cool completely on a wire rack.
- For the filling, beat cream cheese and butter until smooth. Add honey and vanilla, then gradually mix in powdered sugar until fluffy.
- To assemble, spread or pipe a generous layer of honey cream cheese filling onto the flat side of half the cornbread cookies. Top with the remaining cookies to form whoopie pies.
- Chill for 15–20 minutes to help them set before serving.
Notes
- For added flavor, drizzle with hot honey or sprinkle with sea salt before serving.
- Store leftovers in the fridge in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Southern-Inspired
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 310
- Sugar: 20g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
