Fry the bacon until crisp in an oven-proof dutch oven.

Remove the bacon and set it aside.

Scald the milk in a separate pot.

Add chicken bouillon granules to the scalded milk and keep it hot.

Add butter and diced onion to the dutch oven.

Sauté the onion until tender.

Add cornmeal to the onion mixture and mix well.

Carefully add the hot milk to the cornmeal mixture, stirring to avoid lumps.

Cook the mixture until it thickens, stirring constantly. Season with salt and pepper to taste.

Once thickened, remove from heat.

Add the cooked bacon to the cornmeal mixture.

Whip the eggs until frothy, then add the sugar.

Fold the egg mixture into the cornmeal mixture, ensuring it's uniformly mixed.

Fold in the cream.

Butter a large casserole dish.

Pour the cornmeal mixture into the prepared casserole dish.

Bake in a preheated 350°F (175°C) oven for 30-45 minutes, depending on desired consistency.