Preheat the oven to 425°F.

Melt butter in a heavy-bottomed pot over medium heat.

Add chopped onion and sliced garlic and cook for 3 minutes.

Add corn kernels and cook, stirring, for an additional 3 minutes.

Add flour and stir for 1 minute.

Add heavy cream and stir until incorporated.

Continue to stir until the mixture comes to a boil.

Add cooked grits and remove from the heat.

Stir in minced jalapeno peppers.

Season well with salt and pepper to taste.

Using an immersion blender (or transfer to a food processor), puree the corn mixture while slowly adding the beaten eggs, until the eggs are thoroughly mixed in.

Pour the mixture into an ovenproof dish.

Sprinkle with shredded white cheddar cheese.

Bake for 25-30 minutes, until the center puffs and the corn pudding turns golden brown.