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MICROWAVE BACON AND CHEESE CORN BREAD

1/2 c. yellow cornmeal
1-1/2 c. milk
2 eggs, beaten
1/4 c. butter or margarine, softened
1/4 tsp. salt
3 tsp. baking powder
1/4 tsp. crushed red chilies; optional
1 c. shredded sharp cheddar cheese; 6-7 oz.
5 slices bacon, cooked

Blend cornmeal and milk in a micro-safe dish. Microwave at HIGH power for 2-3 minutes, stirring twice. Let cool slightly. Stir in eggs, butter, baking powder, salt, and red chilies, if used. Add cheese and crumbled bacon. Pour mixture into a micro-safe ring mold. Cook at MEDIUM power for 5-6 minutes, stirring after 3 minutes. Increase power to HIGH. Cook for another minute or until top springs back lightly when touched. Let set for a few minutes before serving. Garnish with extra bacon, if desired. Makes 4 servings.