In a large bowl, whisk together the flour, cornmeal, baking soda, salt and pepper. Add the corn, peppers, shallots and garlic to the dry ingredients and mix until combined.
In a small bowl or measuring cup, whisk together the eggs and milk. Add the wet ingredients to the dry and mix with a spoon until just combined.
Heat a large skillet over medium heat and add oil. Use a 1/3 cup measure and scoop corn cake batter into the oil, leaving about an inch in between each corn cake. Cook until the cakes begin to set and bubble on the top, about 3 to 4 minutes. Gently flip and cook for another 1 to 2 minutes. Remove the corn cakes with a spatula and place on a plate or baking sheet. Repeat with the remaining batter.
Note: I fry the bacon beforehand and set it aside (read: you can fry the corn cakes in the bacon grease…) and heat the water for the poached eggs while the corn cakes are cooking.