2 tbsp Extra virgin olive oil
½ sweet onion, minced
1 tbsp minced fresh garlic
2 tsp salt
2 tbsp minced fresh parsley
1 tsp cayenne pepper
1 jalapeño pepper, minced (optional)
1 box Jiffy cornbread mix
1 15oz can whole kernel corn
1 15oz can creamed corn
2 eggs, lightly beaten
½ cup sour cream
½ cup butter, melted
4 tbsp freshly grated Parmesan cheese
¾ cup Panko
3 tbsp butter, melted
Preheat the oven to 375°
Spray a medium casserole dish with cooking spray( I prefer butter cooking spray)and set aside.
In a medium pan over medium high heat, sauté the onion in the olive oil until translucent. Add the garlic and salt and cook for about 30 seconds or until the garlic is fragrant.
Add 1 tbsp of parsley, the cayenne, whole kernel corn and jalapeño if using. Remove from heat.
In a large mixing bowl add the cornbread mix, corn mixture, creamed corn, eggs, sour cream and ½ cup melted butter. Mix well to combine. Pour into the prepared casserole dish.
Sprinkle the parmesan cheese over the top, sprinkle the remaining tbsp of minced parsley and add a little more cayenne to taste.
Bake for 25 minutes.
While the casserole is baking, mix the panko and 3 tbsp of melted butter.
Remove the casserole to add the panko over the top and return to the oven for another 25 minutes. Cover the top if the panko appears to be browning too fast.
Remove and serve!