Cut 5 slices of turkey bacon into strips. Cook the bacon with 2 tablespoons of butter in a 10 inch cast iron skillet until crisp. Spoon the bacon onto a plate that is lined with paper towels. Set aside for now.
In the same skillet, cook the ground beef with the diced onion until the beef is browned and the onion is tender. Scoop the beef and onion to a paper towel lined plate as well. Spread it out on the plate so all of the excess grease in the meat can be absorbed by the paper towel. Wipe the grease from the skillet with paper towels.
Place a tablespoon of butter in the skillet and let it simply melt. Your stove eye does not need to be on, the skillet is already warm.
In a mixing bowl, prepare your cornbread batter. Combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Stir these together.
In a 2 cup measuring cup, combine the buttermilk, extra virgin olive oil, and eggs. Whisk those together. Pour the buttermilk mixture into the dry ingredients and whisk until just smooth.
Spread the melted butter around the bottom of the skillet.
Pour half of the cornbread batter over the bottom of the skillet. Bake for 8 minutes.
While it is baking, grate the cheese.
After the cornbread layer has baked, pull it out of the oven and set it near your work space. The cornbread will be set, but not completely cooked.
Sprinkle the ground beef, onion, and the bacon slices all over the top. Sprinkle the dill pickle relish over all of it. You could also use sliced pickles if that is what you have on hand.
Drizzle a tablespoon each of ketchup and classic yellow mustard all over the top.
Spread the grated cheese over all of that. Then pour the remaining cornbread batter evenly over all of it.
Bake for an additional 25-30 minutes, or until the cornbread tests done when a toothpick is inserted in the center.
Allow the dish to cool for 5 minutes before cutting into wedges to serve. Enjoy!
Notes
I use turkey bacon for this to be biblically clean. If extra oil is needed, I simply add a little butter or duck fat.