2 tablespoons vegetable oil or lard, divided
1 small onion, finely chopped
2 jalapeños, finely chopped
2 large eggs
1 cup sour cream
½ cup butter, melted
One 8 ½ ounce-package cornbread mix
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
One 15-ounce can whole corn kernels, drained
One 15-ounce can creamed corn
One 7-ounce-can sliced pickled jalapeños
1 ½ cups shredded mozzarella or pepper jack cheese
Preheat oven to 350 F. Heat half of the oil in a large cast-iron skillet over medium heat. Add the onion, and sauté for 5-6 minutes, until tender and slightly browned. Add the jalapeño, and cook for an additional minute, until fragrant. Remove from the heat, and set aside.
In a large bowl, whisk together the eggs, sour cream and butter until smooth. Add the cornbread mix, garlic powder, paprika, salt, whole corn kernels and creamed corn, stirring until combined. Add the cooked vegetables, and fold until well-combined.
Heat the skillet once more over high heat, and add the remaining oil. Pour the batter into the skillet, and top with the cheese. Arrange pickled jalapeño slices over the top.
Transfer the casserole to the oven, and bake for 55-60 minutes, until golden brown on top.