Cheesy Corn Casserole with Jalapeños

INGREDIENTS

4 oz

Monterey Jack Cheese (cut into 1/2" cubes)

4 oz

Sharp Cheddar Cheese (grated divided)

1/3 cup

cornmeal

2/3 cup

unbleached all-purpose flour

2 tsp

baking powder

1 tsp

salt

1 tsp

fresh ground black pepper

1/2 tsp

cayenne pepper

1 tbsp

granulated sugar

5 1/2

to 6 cups fresh or frozen sweet corn (thawed (about 8-10 cobs))

scallions (sliced thin, white and green parts separated)

Jalapeno pepper (seeds removed then minced (more or less to taste))

1 cup

sour cream

1/2 cup

grated Parmesan cheese (divided)

large eggs (lightly whisked)

4 tbsp

unsalted butter (melted)