Step 1: In a large bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, and salt. Set aside.
Step 2: In a separate medium bowl, whisk together the milk, egg, and melted butter until well combined.
Step 3: Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. A few lumps are okay; do not overmix.
Step 4: Gently fold in the cooked and crumbled bacon and corn kernels.
Step 5: Heat a lightly greased griddle or large non-stick skillet over medium heat. Pour or scoop about 1/4 cup of batter per griddle cake onto the hot surface.
Step 6: Cook for 2-3 minutes per side, or until golden brown and cooked through. Bubbles will form on the surface, and the edges will look set before flipping.
Step 7: Serve the Savory Bacon and Corn Griddle Cakes warm, drizzled with maple syrup and garnished with fresh chives, sour cream, or sliced green onions as desired.