Jalapeno-Bacon Corn Bread

This corn bread is so moist and flavorful. It reheats beautifully in the microwave.

• Ready In: 30 mins
• Serves: 9-12
• Yields: 9-12 pieces cornbread

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

Directions

1. Preheat oven to 400*.
2. Cook bacon in frying pan until crispy; drain on paper towels.
3. Pour 2 Tblsp. of bacon grease into 9 inch cast iron skillet or 9 inch square baking pan.
4. Crumble bacon into small bowl;add green onions and peppers.
5. Combine cornmeal, flour, baking powder, baking soda, and salt into a large bowl.
6. Beat egg slightly in medium bowl; add yogurt and whisk until smooth. Whisk in milk and butter.
7. Pour liquid mixture into dry ingredients; stir just until moistened.
8. Stir in bacon mixture.
9. Pour into skillet or baking pan; sprinkle with cheese.
10. Bake 20-25 minutes or until toothpick tests clean.
11. Cut into wedges or squares; serve hot.