Fry bacon until crisp. Drain and cool on a plate lined with paper towels.

Saute onions and bell pepper in bacon grease for a few minutes, until wilted. Set aside

Grease a 10-inch skillet.

Preheat oven to 350 degrees.

Combine flour, cornmeal, salt, baking powder, baking soda and sugar in a large mixing bowl.

Add buttermilk and eggs and stir until blended.

Add cooked onion and bell pepper (including the drippings), corn, chiles and crumbled bacon.

Mix completely and transfer half the mixture to the skillet. Top with half the cheese and spoon on the remaining cornbread batter.

Top with remaining cheese and bake at 350 degrees for 30 to 35 minutes or until golden brown and a toothpick inserted in the center comes out clean.

Slice into wedges and serve with chili, soup or beans.