Keto Jalapeno "Cornbread" Casserole Topper

This video is a mess but this casserole topper is so good. If you do not already make a keto chili, I have included the recipe below for the one I made. Keto Jalapeno Cornbread Casserole Topper 8 oz cream cheese at room temp 1 stick butter at room temp 4 eggs at room temp 1 cup pork panko 6 tablespoons coconut flour 8 tablespoons almond flour 3 tablespoons baking powder 1/2 cup sour cream 3/4 to 1 cup shredded cheese of choice 2 to3 tablespoons roasted or pickled jalapeños In a medium bowl warm the butter and cream cheese until very soft. Whisk the two together until smooth. Add the eggs, cheese and sour cream and mix well. Add the pork panko, almond flour, coconut flour, baking powder and chopped jalapeños. Mix well. Top chili or other filling with cornbread mixture and bake for 25 to 30 minutes or until golden brown. You can bake this in a well greased medium large cast iron skillet too! Keto Chili 1 1/2 pounds ground beef 1 pound hot breakfast sausage 1/2 large onion, diced 1/2 green bell pepper, sliced 3 cloves garlic, minced 2 tablespoons chili powder 2 tablespoons ground cumin 1/2 teaspoon ground oregano or 1 tsp oregano leaves salt and pepper to taste 14.5 ounce can crushed tomatoes 32 oz box of beef stock in a large dutch oven, brown the ground beef and sausage until almost cooked through. Add the onions and peppers and cook for 5 minutes more. Add the garlic and cook for 1 minute. Drain any excess grease as desired. Add the chili powder, cumin and oregano and cook for 1 minute. Add the crushed tomatoes and stock and stir well. Bring to a boil then reduce the heat to a simmer. Cook for 25 minutes. Season with salt and pepper as desired. Serve as is or top with cilantro, cheese and sour cream.