Jalapeño Cornbread Whoopie Pies with Honey Buttercream

Name: Jalapeño Cornbread Whoopie Pies with Honey Buttercream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Southern
Ingredients: 2 teaspoons baking powder; 59 milliliters (packed) brown sugar; 237 milliliters buttermilk; 710 milliliters confectioners sugar; 237 milliliters cornmeal; 1 large egg; 296 milliliters all-purpose flour; 3 Tbsps heavy (whipping) cream; 2 teaspoons honey; 24 servings Honey Buttercream; 24 servings Jalapeño Cornbread Whoopie; 2 jalapeño chiles, seeded and finely chopped; 1 teaspoon fresh lemon juice; 1 pinch Pinch of salt; 118 milliliters (1 stick) unsalted butter, at room temperature

The recipe Jalapeño Cornbread Whoopie Pies with Honey Buttercream is ready in approximately 45 minutes and is definitely an outstanding vegetarian option for lovers of Southern food. One serving contains 190 calories, 2g of protein, and 6g of fat. This recipe serves 24. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, heavy cream, lemon juice, and a few other things to make it today.

Instructions

For the Jalapeño Cornbread Whoopie: Position a rack in the center of the oven and preheat the oven to 375°F. Line two baking sheets with parchment paper.

Ingredients you will need

Cornbread

Equipment you will use

Baking Paper

Baking Sheet

Oven

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.

Ingredients you will need

Baking Powder

Brown Sugar

Buttermilk

Cornmeal

Butter

All Purpose Flour

Salt

Egg

Equipment you will use

Stand Mixer

Bowl

Add the flour mixture and the chopped chiles to the batter and beat on low until just combined.

Ingredients you will need

Chili Pepper

All Purpose Flour

Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart.

Equipment you will use

Baking Sheet

Bake one sheet at a time for about 12 minutes each or until the cakes begin to brown around the edges.

Equipment you will use

Oven

Remove from the oven and let the cakes cool in the pan for about 5 minutes before transferring them to a rack to cool completely.

Equipment you will use

Oven

Frying Pan

For the Honey Buttercream: In the work bowl of a stand mixer fitted with the paddle attachment, beat together the confectioners’ sugar and the butter, starting on low and increasing to medium speed, until the mixture is crumbly, about 1 minute.

Ingredients you will need

Butter

Cream

Honey

Sugar

Equipment you will use

Stand Mixer

Bowl

Add the heavy cream, honey, lemon juice, and salt and beat on high speed until smooth, about 3 minutes.

Ingredients you will need

Heavy Cream

Lemon Juice

Honey

Salt

Equipment

Ingredients

Servings:

2teaspoons

baking powder 59milliliters

(packed) brown sugar 237milliliters

buttermilk 710milliliters

confectioners' sugar 237milliliters

cornmeal 1large

egg 296milliliters

all-purpose flour 3Tbsps

heavy (whipping) cream 2teaspoons

honey 24servings

Honey Buttercream 24servings

Jalapeño Cornbread Whoopie 2

jalapeño chiles, seeded and finely chopped 1teaspoon

fresh lemon juice 1pinch

Pinch of salt 118milliliters

(1 stick) unsalted butter, at room temperature

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Domaine Leseurre Dry Cuvee Classique Riesling with a 4.8 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.