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1/4 c. chopped green onion
4 slices bacon
vegetable oil
1 c. unsifted flour
3/4 c. cornmeal
3 Tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. chili powder
1 c. milk
2 large eggs, beaten
1 c. (4 oz.) shredded Cheddar

Sprinkle onion in 1 1/2-quart round glass baking dish.
Top with bacon slices; cover with paper towel. Microwave on
High 5 minutes or until bacon is crisp, rotating every 2
minutes. Remove bacon strips to paper towel. With slotted
spoon, remove onion; set aside. Pour bacon drippings into
measuring cup, adding oil (if necessary) to make 1/4 cup.
In large bowl, combine flour, cornmeal, sugar, baking
powder, salt and chili powder. Stir in milk and eggs, mixing
until just blended. Gently fold in green onion, bacon drip-
pings and 2/3 cup cheese. Place small inverted glass (about 1
1/2-inch diameter) in center of baking dish. Spoon batter
evenly around glass; sprinkle with remaining cheese over top.
Microwave on High 6 to 7 minutes or until firm, rotating dish a
quarter turn every 2 minutes. Let stand 5 minutes. Remove
glass in center and cut bread into wedges and serve warm or
cool. Makes 6 servings.

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