The Super Bowl is almost here, folks – are any of you gearing up to host parties this weekend? To me, the best part of party planning is coming up with the menu – I always have such a hard time choosing what to make! That’s definitely where my Pinterest boards come in handy
A few weeks ago, I hosted book club at our house, potluck-style. For my contribution, I made a big pot of chili and these jalapeño cornbread whoopie pies with bacon, goat cheese and chive filling. The chili was great for a cold winter evening, and these whoopie pies were the perfect compliment! They seemed to go over really well with all the girls. When you think of whoopie pies, you probably think of sweet desserts, but why not a savory side dish? And as you all know – you can’t really go wrong when you add bacon.
I think the chili-and-cornbread whoopie pies concept would also work perfectly for the Super Bowl. You could even serve the chili in little cups or mini bowls, especially if you’re planning on having a lot of food – cute! I love anything in miniature
For the cornbread:
- 1¼ cups (5 ¼ ounces) all-purpose flour
- 1 cup cornmeal
- ¼ cup packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 4 tablespoons unsalted butter, at room temperature
- 1 egg
- 2 jalapeño peppers, seeded and finely chopped
For the filling:
- 6 slices bacon, cooked crisp and crumbled
- 4 ounces goat cheese, at room temperature
- 4 ounces cream cheese, at room temperature
- 2 tablespoons milk
- 1 tablespoon chopped fresh chives
Preheat the oven to 375ºF. Line two baking sheets with parchment paper or silicone baking mats; set aside. In a medium bowl, whisk together the flour, cornmeal, brown sugar, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until light and fluffy. Add the buttermilk and egg, then continue to beat until well combined. Reduce the speed to low, add the flour mixture and peppers and beat until just combined.
Using a small cookie scoop, drop tablespoonfuls of batter onto the prepared baking sheets, spacing about 2 inches apart. Bake for 12 minutes, or until the cakes just begin to brown around the edges, rotating the pans halfway through baking. Allow to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
To make the filling, combine the goat cheese, cream cheese and milk in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed briefly, then increase the speed to medium and beat for about 3 minutes, until the mixture is smooth and creamy. Reduce speed to low, add the bacon and chives and beat until just combined.
To assemble the whoopie pies, scoop about a tablespoon of filling onto half the cakes. Place the remaining cakes onto the filled cakes and press to sandwich them together. Store in the refrigerator until ready to serve (you may want to let them come to room temperature before serving).
Yield: about 15 small whoopie pies
Source: Cook Like A Champion