6 tablespoons butter
2 bunches green onions
5 jalapenos, seeds removed, minced Kosher salt
1 1/2 cups canned hominy, drained 1 1/2 cups fresh or frozen corn kernels Black pepper
4 large eggs, beaten to blend 1 1/2 cups half and half 1 1/2 cups sour cream
1 1/2 cups finely grated Parmesan cheese

Preheat oven to 325 F. Butter shallow 3 quart baking dish. Remove green portions from green onions and thinly slice. Set aside for serving. Thinly slice remaining white parts. Heat remaining 6 tablespoons butter in large skillet over medium heat. As soon as butter stops foaming, add white part of onions, the hot peppers and season with salt. Cook, stirring often, until very soft and liquid is almost completely evaporated, 10 to 12 minutes. Add hominy and corn to pan, season with salt and pepper, and cook until mixture is heated through and dry, about 4 minutes. Transfer veggie mixture to a shallow bowl or rimmed baking sheet and let cool. It doesn't have to be room temperature. It just shouldn't be so hot that it will cook the eggs in the custard.
Combine eggs, half and half, sour cream and 1 cup Parmesan cheese in a large bowl. Season with salt and pepper and whisk vigorously until mixture is smooth and foamy. Add hominy mixture and stir to combine. Scrape into the prepared baking dish. Bake until pudding is still a bit wet and almost set in the center, 35 to 45 minutes. Remove from oven.
Heat broiler. Sprinkle remaining 1/2 cup grated parmesan cheese over pudding and broil until completely set and browned in spots, about 2 minutes. Let cool 15 minutes, then top with reserved green onions and season with more pepper. Serve warm or at room temperature. Makes 8 to 12 servings.