Preheat your oven to 375°F (190°C) and prepare a baking sheet with non-stick spray.

In a large mixing bowl, whisk together the all-purpose flour, cornmeal, brown sugar, baking powder, and salt.

Stir in the buttermilk, softened butter, and egg into the dry mixture until just mixed.

Fold in the diced jalapeno peppers evenly into the batter.

Drop dollops of the cornbread batter onto the prepared baking sheet, spaced about 2 inches apart.

Bake for 12-15 minutes until edges are lightly browned and center is firm.

Allow the whoopie pies to cool on the pan for 3-5 minutes before transferring to a wire rack.

Blend together goat cheese, cream cheese, and milk until smooth for the filling, then fold in bacon and chives.

Spread or pipe about 1 tablespoon of the creamy filling onto half of the cooled cornbread pieces and top with the remaining halves.