Set your oven rack to the middle position and preheat the oven to 350 degrees.

Use cooking spray or butter to grease a 9 by 9-inch baking dish.

Prep the green onions by separating the white and green parts. Finely cut the white parts and place in a small bowl. Thinly slice the green parts and place in a separate medium bowl.

Add gluten-free flour, corn meal, sugar, baking powder, and salt to a large bowl. Whisk until combined.

Combine the canned corn and buttermilk in a high-speed blender. Blend until the corn mixture is pureed. Stir pureed corn into the dry ingredients. Continue to add the white part of the green onions, frozen or fresh corn kernels, 2 tablespoons of parmesan, eggs, and butter.

Pour mixture into greased casserole dish. Evenly sprinkle Monterey Jack cheese and remainder of the parmesan.

Bake until the top is golden brown about 45 minutes.

Set on wire rack for 10-15 minutes to cool. Lightly garnish with green parts of the green onion. Serve.