1/4 c. chopped green onion
4 slices bacon
Vegetable oil
1 c. unsifted all purpose 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 lg. eggs, beaten
1 c. shredded cheddar cheese (4 oz.)
Paprika

Sprinkle onion in 1 1/2 quart round glass baking dish. Top with bacon; cover with paper towel. Microwave on high 5 minutes; turn 1/4 turn every 2 minutes. Remove bacon; remove onion. Pour bacon drippings in cup; add oil to make 1/4 cup.

In large bowl, combine flour, cornmeal, sugar, salt, and chili powder. Stir in milk and eggs. Mix well until blended. Add onion, bacon drippings and 2/3 cup cheese.

Place a small inverted glass (1 1/2 inch diameter) in center of baking dish; spoon batter evenly around glass. Sprinkle with 1/3 cheese. Crumble bacon slices and sprinkle over top. Sprinkle with paprika. Microwave on high for 6-7 minutes or until firm, rotating dish a quarter turn every 2 minutes. Let stand 5 minutes. Remove glass from center. Cut bread into wedges and serve warm or cool. Makes 6 servings.