Southern Bacon Cornbread

1. Heat a large (10-inch) cast iron skillet over medium heat. Cook the strips of bacon until crisp. Remove to paper towels to drain.
2. While the bacon is cooking, use a very sharp knife to carefully remove the kernels from the corn cobs. Place the kernels in a large mixing bowl.
3. Add the corn meal mix and sugar to the corn. Stir to combine.
4. Whisk together the eggs and milk. Slowly stream into the corn meal mixture.
5. Add the shredded cheese. Stir until combined. (I like to use a blend of cheddar and pepper Jack; you can choose your favorite cheeses.)
6. Once the bacon is crisp and drained, chop into bite size pieces. Stir into the cornbread mixture.
7. Carefully stream 3 tablespoons of the hot bacon grease into the cornbread batter. Stir.
8. Pour the batter into the hot skillet. Place in a 350ºF oven and bake for 45 minutes or until cooked throughout and browned on top.

Note: Oven times may vary. Bake until a toothpick comes out clean and golden on top.