Old Fashioned Corn Bread With Jalapeno-Bacon Flair

This jalapeno and bacon corn bread is sure to add some spice to your meals. Ingredients needed: 6 slices of bacon, 1/4 cup of minced green onions with tops, 2 jalapeno peppers, stemmed, seeded, and minced, 1  cup of yellow corn meal, 1 cup of all-purpose flour, 2 1/2 tsp. of baking powder, 1/2 tsp. of baking soda, 1/2 tsp. of salt, 1 egg, 3/4 cup of plain yogurt, 3/4 cup of milk, 1/4 cup of butter or margarine, melted, 2 ounces of ( Kraft ® ) shredded Cheddar cheese. Preparations are as follows: Preheat oven to 400 degrees. Cook bacon in a skillet over medium heat until crisp; place onto  paper towels to remove excess grease. Pour 2 Tbs. of the bacon drippings into a 9-inch cast iron skillet ( I'd be lost without my cast iron skillets ), a square baking pan works also. Crumble bacon into asmall 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 slightly until moistened. Stir in bacon mixture. Pour into skillet; sprinkle with cheese. Bake at 400 degrees for 20 to 25 minutes. Enjoy