January 2, 2026

Jalapeño Cheddar Pan Bread

Sonora

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Print Recipe
12 servings
This Savory Jalapeño Cheddar Pan Bread is a pan-baked bread made with Bluebird Grain Farms fresh-milled Sonora Wheat Flour and your choice of cornmeal. Sonora wheat, a heritage soft white wheat, brings a naturally smooth, creamy texture that pairs beautifully with rich cheddar and zesty jalapeños.
Baked in a pan for crisp edges and a tender interior, this bread is perfect served warm, sliced into wedges, or paired with hearty meals like chili, soups, or roasted vegetables. A simple, flavorful recipe that highlights our single-origin organic Sonora wheat, real ingredients, and whole-grain goodness.

Ingredients

  • 1 cup Sonora whole wheat flour
  • 1 cup cornmeal medium to course grind
  • 1/2 teaspoon table salt
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cumin ground
  • 1 1/3 cup buttermilk
  • 2 eggs large
  • 1/2 cup butter divided
  • 1 cup sharp cheddar cheese shredded
  • 1/2 cup jalapeno pepper, seeded and diced. divided
  • 1 teaspoon Malden salt flakes for topping

Methods

  • Preheat oven to 375°F.
  • In a large mixing bowl mix together dry ingredients: Sonora flour, cornmeal, salt, baking powder, baking soda, and cumin.
  • Melt 1/4 cup butter and set aside to cool slightly before blending with eggs.
  • In a separate bowl mix wet ingredients: eggs, buttermilk, melted butter. Whisk until incorporated.
  • Add wet ingredients to the dry ingredients and mix until thoroughly blended.
  • Place pan or cast iron skillet in hot oven with remaining 1/4 cup stick of butter until pan is hot and butter is melted. Make sure not to burn the butter!
  • While pan is heating up add cheddar cheese and jalapenos to the batter, reserving 1 tablespoon of jalapenos for topping. Mix lightly until incorporated.
  • Transfer batter to hot pan (making sure that melted butter covers the bottom of the pan evenly before pouring in the batter).
  • Sprinkle the remaining jalapenos and flaked salt on top of the batter.
  • Bake 25 to 30 minutes until golden brown and a inserted toothpick comes out clean.
  • Let rest 10 minutes before serving.