Preheat oven to 325 degrees F. Lightly coat 8 individual souffle dishes or ramekins (mine are 4 3/4 ounces each) with butter or cooking spray and arrange on a sheet pan.
In the bowl of a stand mixer fitted with the whisk attachment (or with a hand mixer), add the sugar and eggs and beat until light and frothy, approximately 3 minutes. Add the flour, salt and baking powder and beat for an additional 3 minutes, until the mixture is airy and foamy. Fold in the heavy cream and milk until combined.
Stir the corn and melted butter together and divide evenly among the ramekins. Pour the batter over the corn mixture, filling each dish almost to the top. Bake the custards for 60 to 70 minutes, rotating the pan once, until the filling is set and the top is golden brown. Remove the ramekins to a wire rack and cool for at least 15 to 20 minutes before serving, to allow custard to firm up. Garnish each dish with bacon crumbles and snipped chives.
Recipe courtesy of Nealey Dozier