Cornbread Whoopie Pies
Serves: about 10
 
Ingredients
  • 1⁄4 cup unsalted butter, softened
  • 1⁄3 cup firmly packed light brown sugar
  • 1 large egg
  • 1 1⁄4 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1⁄2 teaspoon kosher salt
  • 1 cup whole buttermilk
  • Honey Buttercream (recipe follows)
  • Garnish: honey, fresh thyme leaves
Instructions
  1. Preheat oven to 375°. Line 2 large rimmed baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium-high speed until smooth and pale, about 1 minute, stopping to scrape sides of bowl. Beat in egg.
  3. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating until combined after each addition.
  4. Drop about 3 tablespoonsful batter per cookie about 2 inches apart onto prepared pans.
  5. Bake until golden brown and a wooden pick inserted in center comes out with a few moist crumbs, about 12 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
  6. Spread about 2 tablespoons Honey Buttercream each onto flat side of half of cookies. Place remaining cookies, flat side down, on top. Refrigerate until ready to serve. Garnish with honey and thyme, if desired.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/cornbread-whoopie-pies/