Prepare the Batter: In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and black pepper.

Mix Wet Ingredients: In another bowl, combine the milk and eggs. Whisk until well combined.

Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are fine. Fold in the corn kernels, crumbled bacon, and chopped green onions if using.

Heat the Griddle: Preheat a non-stick griddle or skillet over medium heat and melt about 1 tablespoon of butter. You may need more butter for cooking additional batches.

Cook the Cakes: Pour about 1/4 cup of batter onto the griddle for each cake. Cook until bubbles form on the surface, about 3-4 minutes, then flip and cook for an additional 2-3 minutes on the other side until golden brown.

Keep Warm: Remove the cooked griddle cakes and keep them warm in a low oven (about 200°F or 93°C) while you cook the remaining batter.

Serve: Serve the bacon and corn griddle cakes warm, with maple syrup, sour cream, or your favorite toppings.