I love whoopie pies of all flavors and colors; chocolate, pumpkin, maple, oatmeal, peanut butter, chocolate chip, etc. If you can think it up, I will eat it! But I’ve never had a savory whoopie pie before and it’s been on my to-do list for a while. Cornbread seemed to make the most sense for the cake but if you have any other ideas, please share! You’ll notice below that I decided to use a non-dairy cream cheese. Instead of making the whoopie pies dairy, I chose to add delicious Mexican Style Chorizo in the filling. I just love jalapeno cornbread with sausage and each bite was the perfect mix.
Cornbread Whoopie Pie Ingredients
1 1/4 cups all-purpose flour
1 cup cornmeal
1/4 cup brown sugar, packed
2 tsp baking powder
1 tsp salt
1 cup buttermilk ( 1 cup soy milk + 2 Tbsp of lemon juice), room temperature
4 Tbsp unsalted margarine, room temperature
1 egg, room temperature
2 jalapenos, seeded and finely chopped
1 Jack’s Gourmet Mexican Style Chorizo Sausage
8 oz. Tofutti Cream Cheese, room temperature
2 Tbsp soy milk
1 Tbsp chopped scallions
2 tsp sugar
In a medium bowl, I stirred together the flour, cornmeal, brown sugar, baking powder and salt.
In a stand mixer, I beat together the buttermilk, margarine and egg on low speed until just combine. I increased the speed to medium and beat for around 3 minutes. I added the flour mixture and chopped jalapeno then beat until just combined. I dropped 2 tablespoons of batter onto a parchment paper lined baking sheet and repeated the process around 11-12 more times, filling 2 baking sheets. The batter will spread a little so make sure to space them at least 2 inches apart. I baked one sheet at a time for 12 minutes, until the cakes began to brown around the edges. I let the cakes cool for 5 minutes on the baking sheet then transferred to a rack. While the cornbread cakes cooled, I made the delicious savory filling. In my amazing new cast iron skillet, I cooked the chopped sausage over medium heat until crispy but still a bit juicy. I transferred the meat to a paper-towel-lined bowl to drain and cool. While the meat cooled, I lightly beat together the Tofutti cream cheese, soy milk and sugar. I then added the scallions and sausage and combined. Now came the best part…assembly! I spooned some of the delicious filling on one cake then topped with another cake, flat side down. And there you have it. Cornbread Whoopie Pies! The cornbread was moist and crispy and the filling was a little bit sweet, a little bit spicy and super creamy. I have to admit it that I ate two whoopie pies as soon as they were assembled. That was my breakfast and lunch! If you aren’t in to the cream cheese filling, you can basically fill the cornbread cakes with whatever you want! Next time I make these cakes, I think I might just make a spicy chili sandwich. Yum! If it sounds good to you, try it!