This pie is served with a delicious goat cheese-bacon-scallion filling that will leave you mouth watering.

INGREDIENTS

1 1/4 cups all-purpose flour
1 cup cornmeal
1/4 cup (packed) brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk, at room temperature
4 tablespoons unsalted butter , at room temperature
1 large egg, at room temperature
2 jalapeño chiles, seeded and finely chopped
Goat cheese filling (recipe follows)
Filling:
6 slices bacon
4 ounces soft fresh goat cheese, at room temperature
4 ounces cream cheese, at room temperature
2 tablespoons milk
1 tablespoon chopped fresh scallions

DIRECTIONS

• Set rack in the middle portion of the oven. Turn on the oven to 375 degrees. Prepare two baking sheets lilned with parchment paper.
• Combine flour, cornmeal, brown sugar, baking powder and salt into a medium bowl.
• Use a stand mixer with fitted paddle to mix buttermilk, butter and egg. Set on low speed to combine. Adjust speed to medium, combining well for another 3 minutes. Add flour mixture and chopped jalapeno into the batter, beating until combined.
• Drop 2 tablespoons of batter onto the first prepared baking sheets. Make another one, setting 2 inches of space after the first one.
• Bake the first batch for 12 minutes and remove when done. Cool the cakes in pan for 5 minutes and trasfer to a rack when done.
• Apply the filling onto one side of the cake. Add another cake on top with the flat-side facing the spread. Repeat with the remaining cakes.
• To prepare the filling, cook bacon until crisp into a medium skillet. Transfer bacon onto a paper-towel-lined plate to drain and cool. Crumble into bits after cooling.
• Combine goat cheese, cream cheese and milk into the stand mixer set on low speed. Set speed to to medium and continue beating for another 3 minutes. Add the crumbled bacon and the scallions, beating on low speed until combined.