Jalapeno-Bacon Corn Bread - cooking recipe

Ingredients

4 slices bacon
1/4 cup minced green onion
2 -3 jalapeno peppers, seeded and minced
1 cup yellow cornmeal
1 cup flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup yogurt
3/4 cup milk
1/4 cup butter, melted
1/2 cup shredded cheddar cheese or 1/2 cup monterey jack cheese

Preparation

Preheat oven to 400*.
Cook bacon in frying pan until crispy; drain on paper towels.
Pour 2 Tblsp. of bacon grease 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 into a 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 or baking pan; sprinkle with cheese.
Bake 20-25 minutes or until toothpick tests clean.
Cut into wedges or squares; serve hot.