Instructions: Preheat oven to 400 degrees. Cook turkey bacon in skillet until crisp; drain on paper towels. Pour 2 tablespoons turkey bacon drippings into 9 inch cast iron skillet or 9 inch square baking pan. Crumble turkey bacon into small bowl; add green tea leaves and japapeno peppers.
Combine cornmeal, organic flour, matcha, baking powder, baking soda and sea salt in bowl. Beat off slightly in medium bowl; add non-fat plain yogurt and whisk until smooth. Whisk in skim milk and low-fat margerine. pour liquid mixture into dry ingredients; stir just until moistened. Stir in turkey bacon mixture. Pour into skillet; sprinkle with Cheddar cheese. Bake 20 to 30 minutes. Cut into wedges or squares; serve hot.