Lightened up cornbread with corn and almond flour, center cut bacon, whole kernel corn, and cheddar powder.
Preheat an oven to 375F.
Add the chopped bacon to a 12-inch cast iron skillet over medium-high heat and fully cook.
While the bacon cooks, mix the remaining ingredients in a large bowl.
Transfer the cooked bacon pieces to the cornbread batter, leaving the bacon grease behind in the skillet. Stir well.
Carefully pour the cornbread batter into the skillet and bake for 45-55 minutes or until the center is cooked through and no longer gooey. (If the edges brown before the center cooks through, you can cover with foil to finish cooking.)