Apple Bacon Cornbread

1 Tbsp cooking oil
2 slices bacon
1 cup fine yellow cornmeal
1 cup unbleached all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1-1/2 Tbsp non-hydrogenated margarine (like Smart Balance)
1 egg
3 Tbsp sugar
1 large firm apple such as Granny Smith
1 Tbsp lemon juice
1 cup (less 1 Tbsp) skim or low-fat milk
 
Preheat oven to 375°.

Chop bacon into 1/2" dice.  Heat oil in cast iron or other oven proof 9" skillet, add bacon, and mash to separate.  Cook until nearly crisp.  Remove to paper towel to drain.  Pour off almost all the oil and set skillet aside.

Measure dry ingredients except sugar; add margarine and cut in by hand or with a food processor until completely mixed.

Beat egg with a fork.  Add sugar and chopped bacon.  Peel apple; grate with a course grater into the egg, all the way down to the core, mixing to keep it from turning brown.

Place lemon juice in a 1 cup measure, and fill to the top with milk.

Stir together milk, egg-apple mixture and dry ingredients, just until completely combined.  Scrape into the skillet and spread evenly.    Bake for about 20 to 25 minutes until peaks are browned and bread springs back when poked.   Cut into pie shaped wedges and serve with your favorite topping.

Note:  if you don't have an oven proof pan, bake in an oiled similar-sized cake or biscuit pan or casserole dish.