Preheat oven to 375°F. Brush sides and bottom of a 10 inch cast iron skillet or similar with 2 Tbsp reserved bacon drippings.
In a medium-size mixing bowl use a whisk to sift together cornmeal, flour, baking powder, salt, baking soda, garlic and onion powder.
Add cheese, bacon and onion to dry ingredients, mix well.
In a separate bowl, whisk together cream corn, buttermilk, butter, eggs and green chilies until fully blended.
Add wet to dry ingredients mixing until fully combined. Spread evenly in skillet.
Bake for 35-40 minutes until golden and a toothpick inserted into the center shows moist crumbs. Check at 30 minutes and lay foil on top to prevent over browning, if needed.
Cool in pan for 10 minutes, slice and serve.