Cook bacon in large frypan on medium heat until crisp. Remove from frypan and drain on paper towels. Add corn to frypan with bacon drippings; cook and stir 5 minutes or until lightly browned. Remove from pan; set aside.
Place chilli jam, vinegar, 1/2 tsp of the thyme and 3 slices of the cooked bacon in small food processor or blender container; cover. Process on high until well blended and smooth; set aside. Crumble remaining bacon slices; set aside.
Mix cornmeal, flour, baking powder, sugar, sea salt, garlic powder and remaining 1 tsp thyme in large bowl. Add spring onions, remaining crumbled bacon, eggs and milk; stir until just blended. Gently stir in hominy. Batter will be lumpy. Do not over stir.
Pour about 5cm (2 inches) oil into large heavy saucepan. Heat to 175ºC on medium heat. Drop batter by tbsps, a few at a time, into hot oil. Fry 4 minutes or until golden brown, turning once. Skim and remove any cooked fritter crumbs between batches. Drain on paper towels. Serve fritters with Bacon Thyme Dipping Sauce.
White Hominy is dried corn which has been soaked in limewater to remove the hulls and soften the kernels. Canned hominy is available in the canned vegetables or Latin aisles of supermarkets.