Jalapeño Cornbread Whoopie Pies with Goat Cheese and Bacon Filling

Heat oven to 375º and place rack in center. Line two baking sheets with parchment or a nonstick baking mat. In a medium bowl, whisk together the flour, cornmeal, brown sugar, baking powder and salt. Combine the buttermilk, butter and egg in the bowl of an electric mixer fitted with the paddle attachment. Beat on low speed until just combined, then increase speed to medium and beat for about 3 minutes, or until well combined. Reduce speed to low and add the flour mixture and peppers and beat until just combined.

Using a small cookie scoop or tablespoon, drop the batter onto the prepared baking sheets, spacing about 2 inches apart. Bake for 12 minutes, or until the cakes begin to brown around the edges, rotating the pans halfway through baking. Remove from oven and allow to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

While the cakes are baking, make the filling. In the bowl of an electric mixer fitted with the paddle attachment, combine the goat cheese, cream cheese and milk. Beat on low speed until just combined, then increase speed to medium and beat for about 3 minutes, until the mixture is smooth and creamy. Reduce speed to low and add the bacon and chives and beat until just combined.

To assemble the whoopie pies, scoop about a tablespoon (we used the same scoop we used to make the cakes) onto half the cakes. Place the remaining cakes onto the filled cakes and press to sandwich them together.