Preheat the oven to 200 C, 180 Fan, Gas 6. Grease a 20×20 cm shallow tin generously.
Mix the flour with the cornmeal, baking powder, sugar, bacon, chives and salt. Make a well in the centre and pour in the milk.
Add the eggs and the oil or melted butter and stir everything together until evenly mixed.
Pour into the tin and bake for 20-25 minutes until firm to the touch. Double check by plunging a skewer into the centre. If it comes out clean the cornbread is done.
Let it rest in the tin for 5 minutes then turn out. Eat warm or cold, cut into chunky squares.