Instructions: Cook bacon in a skillet until crisp; remove from skillet, reserving drippings in skillet. Crumble bacon, and set aside.

Combine cornmeal and next 3 ingredients in a medium bowl; stir in buttermilk and 2 tablespoons reserved drippings. Pour into a well-greased 12-inch cast-iron or ovenproof skillet. Bake at 425 degrees for 12 to 15 minutes.

Cook onion in bacon drippings over medium heat, stirring often, 15 minutes. Add corn and next 3 ingredients, and cook, stirring often, 10 minutes or until onion begins to brown. Stir in bacon.

Arrange tomato over cornbread, and sprinkle with 1 cup cheese. Top with onion mixture and remaining cheese. Bake at 425 degrees for 10 minutes or until cheese melts.

This recipe yields 4 servings.

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