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Ingredients
- 4 slc bacon
- 1/4 c. chopped green onion with tops
- 2 x jalapeno peppers stemmed, seeded, and chopped
- 1 c. yellow cornmeal
- 1 c. all-purpose flour
- 2 1/2 tsp baking pwdr
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 x egg
- 3/4 c. yogurt
- 3/4 c. lowfat milk
- 1/4 c. melted butter
- 1/2 c. shredded Cheddar cheese
Directions
- 1. Preheat oven to 400 degrees . Cook bacon in skillet till crisp, drain on paper towels. Pour 2 Tbsp. of the bacon drippings into a 9-inch cast iron skillet or possibly 9-inch square baking pan. Crumble bacon into a small bowl; add in green onion and jalapenos.
- 2. Combine cornmeal, flour, baking pwdr, baking soda, and salt in a large bowl. Beat Large eggs slightly in a medium bowl; add in yogurt and whisk till smooth. Whisk in lowfat milk and butter. Pour liquid mix into dry ingredients; stir just till moistened. Stir in bacon mix. Pour into skillet; sprinkle with cheese. Bake 20 to 25 min or possibly till a wooden pick inserted in the center comes out clean. Cut into wedges or possibly squares and serve warm.
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