Loaded cornbread casserole

Cook the bacon until crispy and crumble it; keep the fat for another use.

Preheat the oven to 375.

Whisk together the flour, cornmeal, baking powder, salt and sugar (a homemade equivalent of one box of cornbread mix).

Chop the chives (scallions preferred).

Add the eggs, milk, sour cream, cream style corn, melted butter, bacon and chives; whisk, then switch to a wooden spoon to combine.

Grate in the cheddar, holding back a little for the top.

Scrape into a buttered 9x9 pan and top with the remaining cheese.

Bake at 375 about 30 minutes, until the edges are set and the middle is slightly wobbly.

Let rest 15 to 20 minutes before serving.