In a dutch oven, render fat from bacon and then cook over medium high until crisp. Remove the bacon from the pot, leaving the fat, and drain on paper towels.

Add the onion, shallot and garlic to the pot and cook over medium heat until the ingredients soften, approximately 10 minutes. Return the bacon to the pot and add the coffee, water, vinegar, maple syrup, sugar and honey. Bring to a simmer and cook, stirring periodically, until the mixture thickens substantially, approximately 1 - 1 1/2 hours.

Remove from the heat and allow the mixture to cool for 15 minutes. Using a slotted spoon, transfer the mixture to a food processor, leaving as much excess fat behind as possible. Discard the bacon fat.

Pulse the jam until finely chopped.

Store in the refrigerator in an airtight jar for up to 2 weeks.

In a small bowl or ramekin, mix the butter, chives and salt until evenly combined. Shape into a pat of butter and chill in the refrigerator or freezer until it firms up.

Preheat the oven to 425 degrees F. Place the cast iron skillet in the oven on a middle rack and allow it to get hot while preparing the ingredients.

In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda. In a separate bowl, combine the buttermilk, egg and all but 1 tablespoon of the butter. Pour the wet mixture into the dry and stir until just combined.

Remove the skillet from the oven and turn the temperature down to 375 degrees F. Pour the reserved tablespoon of butter into the skillet and swirl it around. Pour the batter into the skillet and place back in the oven.

Cook until a toothpick comes out of the center of the cornbread cleanly and the top is just starting to turn golden brown, approximately 25 minutes.

Serve with bacon jam and compound butter.