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Cornbread Whoopie Pies by Chrissy     Print this Recipe

Photos

Preheat

375 degrees F

Equipment

Cookie Sheet, parchment paper, 2 medium mixing bowls, mixing spoon

Prep Time

20 minutes

Cook Time

12-15 minutes

Number of Servings

About 12 whoopie pies

Instructions

1. 1 package of Gluten-Free Cornbread & Muffin MIx, by Pamela's Products

2. 1/2 cup cane sugar

3. 1/4 cup grapeseed or olive oil

4. 2 large eggs (cage-free)

5. 1 cup buttermilk

   Combine ingredients in a bowl and mix until well combined. Drop by rounded teaspoonfuls onto parchment lined baking sheet. Bake for 12-15 minutes, until puffy and lightly golden on the edges.

6. Goat Cheese Filling:

7. 4 slices of turkey bacon (uncured, if possible)

   Cook until crisp and chop into small pieces.

8. 4 oz goat cheese, room temperature

9. 4 oz kefir cheese or cream cheese, room temperature

10. 2 Tbsp lowfat milk (organic if possible)

11. 1 Tbsp finely chopped scallions

    Mix all ingredients together until well combined. When cornbread "cookies" are cooled, spread 1/2-1 tsp filling on cookie and top with another cookie. Serve chilled or at room temperature.

Options

Try adding your favorite herbs such as sage, thyme or rosemary to the goat cheese mixture or take a shortcut and buy herbed goat cheese. Substitute cooked chopped spinach, artichokes, broccoli or carrots for the bacon to make a vegetarian treat.  If you do not have buttermilk on hand, use plain yogurt instead.

Grocery List

• Gluten-Free Cornbread & Muffin Mix by Pamela's Products
• butter
• cane sugar
• large eggs (cage-free)
• buttermilk
• kefir cheese or cream cheese
• goat cheese
• turkey bacon (uncured if possible)
• scallions
• grapeseed or olive oil
• lowfat milk (organic, if possible)

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