Preheat oven to 400 degrees Fahrenheit. Place a greased 9 inch cast iron skillet in oven while warming.
In large bowl, mix corn muffin mix, 2/3 cup of milk, and 2 eggs until just combine.
Add ½ pound, or about 2 cups, of chopped ramps and stir.
Remove cast iron skillet from oven and add ramp corn bread mixture.
Cook for approximately 20 minutes, or until the top is browned and the center is firm.
Heat a medium pot on the stove top on medium high heat. Add the butter to the pan.
Once melted whisk in the flour and cook until bubbly to make a rue.
Slowly pour milk into pot, while whisking constantly.
Add eggs, mayo, and a generous amount of salt and pepper to taste.
Bring to a low boil, stirring occasionally until the sauce has thickened.
Heat a large skillet to medium heat on stove stop.
Brown 1 pound of bacon until crispy, removing half to set aside as garnish.
Drain most of the remaining bacon grease, leaving a small amount in the skillet.
Add the other half of the ramps to the remained baking and sauté until wilted.
Add vinegar and a generous amount of salt and pepper.
Keep mixture over low heat until ready to serve.
Add canola oil to a medium sized pot on the stove top and heat on medium high heat.
Chop potatoes in small cubes and add season salt.
Once the oil has heated slowly cook the potatoes in batches by adding 2 cups of potatoes to the pot at a time.
When they are golden brown, remove seasoned potatoes from oil and place on a paper towel lined plate and season with salt.
For extra crispy potatoes, fry the potatoes a second time, for about 5 minutes.
Add a slice of corn bread to a plate and pour a generous amount of sauce over the cornbread.
Sprinkle the top with reserved potatoes, crispy bacon, the ramp and bacon mixture and salt and pepper to taste.
Garnish with sharp cheddar cheese and green onions. Dive in and enjoy!