Bacon Cheddar Cornbread

It's important to use a cast-iron skillet for this dish-12 inches works best.You'll need about 12 pieces of good quality bacon. Cut them into pieces with a sharp knife, approximately an inch to an inch and a half wide. Don't make them too small as they will shrink during the cooking process and larger chunks of bacon are better in cornbread. In your preheated cast iron pan, cook the bacon over a medium heat until it's not quite done. Put the majority of it in a mixing bowl where you'll put the rest of the filling, but set aside a bit of bacon to put on the top. Leave a little bit of the grease in the pan and reserve the rest.
Next, the corn. Four ears should do you just fine. Cut the kernels off the cob. Preheat that same cast iron pan to a high heat (no need to clean in between). Add a tablespoon of butter and then throw in the kernels. Sear until slightly browned but not too soft, about two minutes or so. Mix it with bacon. Add three or four chopped scallions to the mix, but reserve some for the top. Next, you'll need three cups of grated cheddar cheese. This is the last ingredient you're going to have to reserve a bit of for the top. Mix the rest with the bacon, corn, scallions and cheese. Set the filling aside.
Mix together the dry ingredients. You'll need three cups all-purpose flour, one cup yellow cornmeal, one quarter cup sugar, two tablespoons baking powder, two teaspoons kosher salt and one tablespoon garlic powder.
Separately, combine some wet ingredients. You'll need three lightly beaten eggs and two cups heavy cream. Melt two sticks of butter and add in the reserved bacon grease from earlier. Mix it all together. Next, stir the wet ingredients into the bowl with the dry items until the majority of the lumps are dissolved, but don't over mix it. Finally, gently fold in the bacon, corn, scallion and cheddar mixture just until evenly distributed. Let the batter sit at room temperature for twenty minutes.
Dump it all into the cast iron skillet (it will still be greased enough from the cooking of the bacon and corn, so don't worry about greasing it again). Even it out and top with the remaining cheese. Then comes the layer of reserved bacon and on top of that, the scallions. Cook in a 350 degree oven for approximately 40 minutes, until a toothpick inserted in the middle comes out clean. Serve hot or at room temperature.