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Cornbread & Honey Buttercream Whoopie Pies

Cornbread Whoopie Pies
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Cornbread Whoopie Pies

Recipe by Cat Morrow Course: Dessert, Snack
Servings

10

sandwiches
Prep time

30

minutes
Cooking time

15

minutes

Cornbread Whoopie Pies are a subtly sweet, somewhat savory play on the classic whoopie cookie sandwich. These delightful little gems are a quick, no fuss recipe. Just mix and bake! 
 
Just what you need alongside some hearty beans and slaw. Add jalapeños to this honey buttercream to balance the sweetness, diced fresh with the seeds if you want it extra spicy, or pickled/candied.

Ingredients

  • Whoopies

  • 1 1/4 cup 1 1/4 Maine Grains Organic Cornmeal or Corn Flour

  • 1 cup 1 Maine Grains Organic All-Purpose Sifted Flour

  • 3/4 tsp 3/4 sea salt

  • 2 tsp 2 baking powder

  • 1/4 tsp 1/4 baking soda

  • 1/3 cup 1/3 brown sugar

  • 5 tbsp 5 butter, melted

  • 1 egg (optional, see notes)

  • 1 cup 1 sour milk or buttermilk (see directions below)

  • 1 tsp 1 apple cider vinegar

  • Honey-Buttercream

  • 1/2 cup 1/2 butter , softened

  • 2 cups 2 powdered sugar, sifted

  • 1/4 cup 1/4 raw honey

  • 1/4 cup 1/4 sour cream, room temperature

  • Optional: orange zest from one orange, Hot Peppers to taste

Directions

  • First the sour milk is made. Mix together 1 cup whole milk with 1 teaspoon apple cider vinegar. Set aside while you stir together your dry ingredients. (The milk should curdle relatively quickly. ) Add your wet ingredients to the bowl and mix to combine. It doesn’t have to be perfect, a little rustic is fine! Once mixed, Dollop heaping tablespoons onto a greased or lined baking sheet.
  • Bake for 12 to 15 minutes or until golden brown and tests clean when poked with a toothpick or knife. Allow the cookies to cool before frosting.
  • Honey-Buttercream Frosting
  • In a large bowl or stand mixer, whip together butter, sour cream and honey. Add powdered sugar in slowly, until combined.
  • Dollop a bit of frosting between two cookies until all of your sandwiches are made. Refrigerate in an airtight container or wrap individually, as desired. (They are easier to pack for travel if they have been refrigerated and the frosting has set.)

Recipe Video

Notes

  • If you have an egg allergy, or want a crumbly, simple skillet cornbread flavor, simply skip the egg.
  •  

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By Cat Morrow
legacyacres.org
IG @legacyacres
Facebook @legacyacresfamilyfarmstead

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Maine Grains
42 Court Street,
Skowhegan, ME 04976
info@mainegrains.com
(207) 474-8001