Jalapeno Bacon Corn Bread
|Minced green onions with tops||1⁄4 Cup (4 tbs)|
|Jalapeno peppers||2 , stemmed, seeded and minced|
|Yellow cornmeal||1 Cup (16 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Plain yogurt||3⁄4 Cup (12 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Shredded cheddar cheese||2 Ounce (About 1/2 Cup)|
Preheat oven to 400°F.
Cook bacon in skillet until crisp; drain on paper towels.
Pour 2 tablespoons bacon drippings into 9-inch cast-iron skillet or 9-inch square baking pan.
Crumble bacon into small bowl; add green onions and peppers.
Combine cornmeal, flour, baking powder, baking soda and salt in large bowl.
Beat egg slightly in medium bowl; add yogurt and whisk until smooth.
Whisk in milk and butter.
Pour liquid mixture into dry ingredients; stir just until moistened.
Stir in bacon mixture.
Pour into skillet; sprinkle with cheese.
Bake 20 to 25 minutes or until wooden toothpick inserted in center comes out clean.
Cut into wedges or squares; serve hot.