Moist and Flavorful, Reheats  Beautifully in Microwave

 JALAPENO-BACON CORN BREAD
  
    4 Slices Bacon
  1/4 Cup Minced Green Onions with
      Tops
    2 Jalapeno Peppers, Stemmed,
      Seeded and Minced
    1 Cup Yellow Cornmeal
    1 Cup All Purpose Flour
2-1/2 Tsp Baking Powder
  1/2 Tsp Baking Soda
  1/2 Tsp Salt
    1 Egg
  3/4 Cup Plain Yogurt
  3/4 Cup Milk
  1/4 Cup Butter or Marg - Melted
  1/2 Cup Shredded Cheddar
      Cheese

 Preheat oven to 400.  Cook bacon in skillet
 until crisp, drain on paper towels.  Pour 2
 Tbsp of the bacon drippings into a 9-inch cast
 iron skillet or 9-inch square baking pan.
 Crumble bacon into a small bowl; add green
 onions and peppers.
   Combine cornmeal, flour, baking powder,
 baking soda and salt in a large bowl.  Beat
 egg slightly in a 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 a wooden pick
 inserted in the center comes out clean.  Cut
 into wedges or squares and serve hot!