Servings: 8

1 pound bacon, cut into small pieces 1 pound bacon, cut into small pieces
1/2 onion, finely chopped ½ onion, finely chopped
1 clove garlic, minced 1 clove garlic, minced
1 box of jiffy cornbread mix 1 box of jiffy cornbread mix
1 Tbsp sugar 1 Tbsp sugar
1/2 teaspoon salt ½ teaspoon salt
1 cup sour cream 1 cup sour cream
1/2 cup butter, melted ½ cup butter, melted
1 egg 1 egg
one 15-ounce can corn, Drained one 15-ounce can corn, Drained
one 15-ounce can cream-style corn one 15-ounce can cream-style corn
one 4 oz can mild chilis one 4 oz can mild chilis
1 1/2 cups sharp white cheddar 1 ½ cups sharp white cheddar
Chopped chives Chopped chives

Preheat the oven to 350 degrees. In a pan over medium heat, fry the bacon pieces until crispy. Remove from the pan, but leave some of the bacon grease to sauté the onions. Add the onions and a sprinkle of salt to the pan and cook until softened. Add in the garlic and cook for another minute. Take the pan off the heat. Chop the bacon into bits.
In a bowl, combine the cornmeal mix, sugar, and salt. In a separate bowl, whisk the sour cream, butter, and egg until smooth. Then, stir in the corn, cream corn, the onion mixture, half of the bacon. Add in the dry ingredients, and stir until just combined.
Pour into a greased casserole dish. Bake for 35 minutes. Remove from the oven and top with the cheese and remaining bacon. Bake for another 5 minutes. Sprinkle chopped chives over the top.