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A Southern Friendsgiving: Jalapeño Cornbread Whoopie Pies with Honey Buttercream Filling

On Saturday I’m going to a “Booze & Bites Friendsgiving” so this morning I busted out my file of yet-to-try recipes to find an appetizer that was a) unique, b) portable, and c) could be made ahead of time. I’ve been wanting to make these Jalapeño Cornbread Whoopie Pies for a long time, and even though they don’t scream “Thanksgiving” I think they’ll be perfectly appropriate for a casual Southern get-together (I’m not even sure they qualify as an appetizer but… they taste good, and that’s what matters). For the booze portion of my holiday offering I plan to bring a bottle of 2011 Château Grillon Sauternes. The honey notes in each will compliment each other nicely.

Jalapeño Cornbread Whoopie Pie with Honey Buttercream

Jalapeño Cornbread Whoopie Pies with Honey Buttercream Filling

Makes 24


Jalapeño Conbread Whoopies
1 1/4 cups all purpose flour
1 cup cornmeal
1/4 cup packed brown sugar
1 tsp salt
2 tsp baking powder
1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice or vinegar)
4 tbsp unsalted butter, room temperature
1 large egg
1 jalapeño, seeded and finely chopped (I used one green and one red to make them more festive!)

Honey Buttercream Filling
3 cups confectioners’ sugar
1/2 cup (1 stick) unsalted butter, room temperature
4 tbsp heavy whipping cream
2 tsp honey
pinch of salt


Preheat the oven to 375°F. In a medium bowl, stir together the flour, cornmeal, brown sugar, baking powder, and salt. In the work bowl of a stand mixer fitted with the paddle attachment, beat together the buttermilk, butter, and egg on low speed until just combined. Increase the speed to medium and beat until thoroughly combined, about 3 minutes. Add the flour mixture and the chopped chiles to the batter and beat on low until just combined.

Using a pastry bag (or a ziplock bag with one corner trimmed off), pipe the batter into silver dollar sized rounds on a prepped baking sheet (you may need to use two baking sheets). Bake for about 12 minutes or until the cakes begin to brown around the edges. Remove from the oven and transfer to a rack to cool completely.

In the work bowl of a stand mixer fitted with the paddle attachment, beat together the confectioners’ sugar and butter, starting on low and increasing to medium speed, until the mixture is crumbly, about 1 minute. Add the heavy cream, honey and salt and beat on high speed until smooth, about 3 minutes.

Once the cakes are cool, use a pastry bag to pipe the filling on the flat side of a cake and top with another equally sized cake.

Adapted from Serious Eats.

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Aidan O'Leary

As the Well Produced food contributor, she tries to focus on seasonal dishes that span the entire spectrum from clean eating to comfort food. She loves peonies, ponies, and paper (of the hand made variety).

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