Fry up the bacon over medium-high heat, until crispy. Set aside, reserve the grease.

In a bowl, whisk together the cornmeal, baking powder, eggs and buttermilk. Whisk in 2 1/2 tablespoons of the bacon grease.

Pour about 2 - 3 tablespoons of the bacon grease into the bottom of a preheated 10-inch cast iron skillet or Dutch oven. *Note you may need more bacon grease than rendered from the cook bacon. You can add a little oil to the grease or fry up some more bacon!

Evenly top with the chopped pork rinds and press down slightly into the batter. Chop or tear the bacon up and sprinkle on top.

If cooking indoors, cook at 425 degrees F for about 30 minutes or until golden brown and set.