Combine cornmeal, flour, sugar and salt in a mixing bowl. Stir in the buttermilk, melted butter and bacon drippings. Add the eggs and stir.
Fold in the chopped bacon and drained corn and let sit. Heat oil in a dutch oven or thick bottomed sauce pan. Use about 2 - 3 inches of oil. (I prefer to work in small batches in a smaller pan instead of using a ton of oil.)
When oil has reached 360 degrees (or when you drop a little batter in and it fries quickly), spoon the corn fritter batter in a tablespoon at a time. The corn fritters will cook quickly. Using tongs, gently flip them over when they are brown on one side. Remove from oil and transfer to newspaper to drain when golden on all sides.
Best served warm.
For the Green Chile Mayo
Combine the mayo, green chiles, salt and pepper. Thin to desired consistency with buttermilk. Taste and re-season if desired.