Preheat the oven to 350°F (177°C).

Cook the bacon pieces in a pan over medium heat until crisp. Remove the bacon from the pan, leaving some grease behind for the onion mixture. Add the chopped onion with a sprinkle of salt and cook until softened, then add the garlic and cook for 1 minute. Remove from heat and chop the bacon into small bits.

Combine the cornmeal, flour, sugar, baking powder, and salt in a bowl.

Whisk the sour cream, melted butter, and egg in a separate bowl until smooth. Stir in the corn, cream-style corn, onion mixture, and half of the bacon.

Add the dry ingredients to the wet mixture and stir just until combined.

Transfer the mixture to a greased casserole dish and bake for 35 minutes.

Remove the casserole from the oven, add the cheese and remaining bacon over the top, and bake for another 5 minutes.

Sprinkle chopped chives over the finished casserole before serving.