In a large bowl measure and add the coarse cornmeal. Pour the cup of boiling water over the grits and stir to combine. Let the cornmeal sit for 15 minutes until cooled.

Meanwhile in a medium bowl whisk together the flour, sugar, baking powder, salt and baking soda. Set aside.

Then crack and add two large eggs, the melted (and cooled) butter and whisk to combine.

Combine the dry ingredients into the wet ingredients and the cup of milk and stir. Lastly add in the cooked bacon and the grated cheddar cheese and stir to combine.

Lightly spray the waffle iron. Once preheated, use a 1/4 cup measuring cup to pour batter into each waffle section. Close and cook the waffles for 3-5 minutes until the edges are slightly crispy.

Remove the finished waffles to a sheet pan and slide them in a preheated 200 degree oven to keep warm while you make the remaining waffles. Stir the batter in between batches so the cornmeal and bacon don't sink to the bottom.

Serve these pancakes with a pat of butter and warm maple syrup.