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Home ยป Recipes ยป dessert

The Best Fresh Corn Whoopie Pies Sunny Side Up

Published: Sep 7, 2014 ยท Modified: Jun 25, 2024 by Lisa Keys ยท This post may contain affiliate links ยท 10 Comments

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Last Updated on June 25, 2024 by Lisa Keys

Freshest corn whoopie pies filled with lemon curd and dusted with powdered sugar.

Fresh Corn Whoopie Pies

I refuse to say good-bye to summer. While I am not fond of hot and humid weather that makes my hair frizz like the fur of an angry cat, it is this time of year that doesn't remind me of my grief. I really am on vacation. There are no holidays, anniversaries or birthdays that make me long for my son to be home. That is not to say that I don't miss William every minute. That is not to say that I don't feel sad, but the dread of reminders is not hanging over my head. I want to put those off as long as I can and stay on the sunny side.

My son.

It doesn't matter what life throws at you, what matters is how you respond.

Some say the last day of summer is the first day of school. Others say it happens after Labor Day, but take a look at the calendar. September 22nd is the last official day of summer, so let's continue the summer fun by playing with our food. Let's make these Fresh Corn Whoopie Pies with lemon curd.

Lemon curd on cookies dusted with powdered sugar.

Anyone who has ever dined with me knows I can't stand the thought of a runny egg yolk. I will never eat a poached egg or that fancy ravioli that when one cuts into it the yolk oozes out forming the sauce. BLECH!!! And in the words of the famous Rosanna Rosanna Dana, "Makes Me Want to Die". Such a surprise that I would make a play on this cookie that looks like a sunny-side-up egg. Delicious!

This cookie is a real summer treat made with a surprise ingredient; fresh corn. Sweet summer corn is readily available in the grocery story and every farm stand across the country. Buy local if you can for the best flavor. Better, yet, pick your own.

Freshest Corn Whoopie Pies starts with fresh corn on the cob

This recipe is adapted from the magazine Cuisine At Home.

Lemon curd on cookies dusted with powdered sugar.

Sunny Side Up Fresh Corn Cookies

adapted from Cuisine At Home Magazine
This cookie is a real summer treat made with fresh sweet corn.
5 from 2 votes
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Prep Time 20 minutes mins
Cook Time 12 minutes mins
Total Time 32 minutes mins
Course cookies
Cuisine American
Servings 12
Calories 113 kcal

Ingredients
  

  • 1 cup all purpose flour
  • ยผ teaspoon baking powder
  • ยผ teaspoon baking soda
  • ยผ teaspoon salt
  • 1 ear fresh sweet corn cooked and kernals cut off the cob (1 cup)
  • ยผ cup buttermilk
  • 4 tablespoons (ยฝ stick )unsalted butter, softened
  • ยฝ cup sugar
  • 1 egg lightly beaten
  • ยฝ teaspoon vanilla
  • 1 jar (12 oz.) lemon curd store-bought or homemade
  • powdered sugar

Instructions
 

  • Heat oven 350F. Line baking sheet with parchment paper.
  • In small bowl, whisk flour, baking powder, baking soda and salt; set aside.
  • In food processor, combine corn and buttermilk until smooth. Press corn mixture through a fine sieve (you should have ยฝ cup corn liquid); discard the solids in the sieve.
  • In a mixer bowl, beat butter and sugar until light and fluffy. Add half the beaten egg (give the rest of the egg to the dog or make yourself a tiny snack) and the vanilla; blend well.
  • Add flour and corn mixture alternating and mixing after each addition.
  • Chill dough until firm, about 1 to 2 hours.
  • Drop dough by tablespoonfuls (I use a cookie scoop) onto baking sheets 2-inches apart.
  • Bake 10 to 12 minutes or until cookies look dry on top and golden around edges.
  • Transfer to wire racks on parchment to cool.
  • Spread half the cookies, on their flat sides with some lemon curd and sandwich with remaining cookies.
  • Dust with powdered sugar.

Nutrition

Serving: 1whoopee pieCalories: 113kcalCarbohydrates: 17gProtein: 2gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 24mgSodium: 92mgPotassium: 25mgFiber: 0.3gSugar: 9gVitamin A: 145IUVitamin C: 0.004mgCalcium: 16mgIron: 1mg
Keyword fresh corn, lemon curd, sandwich cookie, summer sweets, sunny-side-up, whoopie pie
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

    5 from 2 votes

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    Recipe Rating





  1. Daryl

    September 07, 2014 at 6:23 pm

    I must insist you bring me some of these when we meet next week!

    Reply
    • lisakeys64

      September 07, 2014 at 8:37 pm

      I think you will like them

      Reply
  2. Louis Matino (@LouMatino)

    September 07, 2014 at 6:39 pm

    Corn cookies? Well I assume corn is the basis of high fructose corn syrup so it has a lot of sweetness to it. So I guess it makes sense!

    Reply
    • lisakeys64

      September 07, 2014 at 8:35 pm

      more of a delicious corn flavor-hard to describe

      Reply
  3. Cathy

    September 07, 2014 at 7:29 pm

    You are so clever and you never cease to amaze me with your inventive recipes!!! Peace and Hope...

    Reply
  4. theculinarycellar

    September 10, 2014 at 9:15 pm

    So creative! Being a Midwest corn girl, I will love these.

    Reply
    • lisakeys64

      September 10, 2014 at 9:27 pm

      let me know if you give them a try--any filling will do--how about a salted caramel buttercream?

      Reply
      • theculinarycellar

        September 10, 2014 at 10:31 pm

        5 stars
        Sounds good to me!

  5. Angela

    September 11, 2014 at 9:07 pm

    5 stars
    What a genius idea--and my folks in Indiana are always looking for new ways to use their sweet corn. I can't get it to grow here, unfortunately.

    Reply
    • lisakeys64

      September 11, 2014 at 9:14 pm

      thanks for stopping by my seasonal & savory friend

      Reply

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