Corn and Hominy Pudding

Preparation

1. Step 1

   Preheat oven to 325°. Butter a shallow 3-qt. baking dish. Remove green parts from scallions and thinly slice; set aside for serving. Thinly slice remaining white parts. Heat remaining 6 Tbsp. butter in a large skillet over medium. As soon as butter stops foaming, add white parts of scallions, poblano chiles, and jalapeños and season with salt. Cook, stirring often, until very soft and liquid is almost completely evaporated, 10–12 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 vegetable 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.)

   Step 2

   Combine eggs, cream, sour cream, and 1 cup grated Cotija 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 prepared baking dish. Bake pudding until mostly set but still a bit wet and jiggly in the center, 35–45 minutes; remove from oven.

   Step 3

   Heat broiler. Sprinkle remaining ½ cup grated Cotija cheese over pudding and broil until completely set and browned in spots, about 2 minutes. Let cool 15 minutes, then top with reserved scallion greens and season with more pepper. Serve warm or at room temperature.

   Do Ahead: Pudding can be assembled 1 day ahead; cover and chill. Let sit at room temperature 1 hour before baking.