In a 9-inch cast iron skillet, fry bacon over medium-low heat until brown and edges are crispy. Let drain on a paper-towel lined plate. When cool to the touch, dice bacon into ¼" pieces. Pour bacon fat into a small glass jar and reserve.

Place the same skillet into the oven. Preheat the oven to 375°F.

In a large mixing bowl or stand mixer, whisk eggs on medium speed. Slowly whisk in buttermilk, sour cream and reserved fat. Reduce speed to low and sprinkle in Corn Bread Mix until just combined.

Remove hot skillet from the oven and add 1 tablespoon butter. Swirl pan until butter is melted. Pour in corn bread mixture and return to the oven, 30-35 minutes, until golden brown and a toothpick inserted into the center comes out clean.

While corn bread is baking, make maple butter. In the bowl of a stand mixer, whisk butter at high speed until smooth and creamy. Slowly drizzle in maple syrup and continue whisking for 1 minute. Spoon butter into a small mason jar and keep in the refrigerator. Let butter come to room temperature before serving.

Let cornbread cool 10 minutes before cutting into triangles. Break pieces apart with your hands for a more rustic look. Serve with maple butter and top with chives.