3/4 c. flour
1 c. cornmeal
2 tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/tsp. chili powder
1/4 tsp. ground cumin
1/4 c. pimiento or roasted red pepper
1 c. yogurt
1 egg
3 tbsp. oil
1/4 c. scallions

Preheat oven to 400 degrees. Sift together flour, cornmeal, sugar, baking powder, baking soda, salt, chili powder and cumin. Cut the pimiento into 1/4" dice and stir into the dry ingredients. Combine the yogurt, egg, oil and scallions. Stir yogurt mixture into dry ingredients until just combined. Pour the batter into a buttered 8" skillet. Bake until a toothpick inserted into the center of the bread comes out clean, 20 to 25 minutes. Serve warm.