Creamed Corn Casserole

To a large bowl, add the cornmeal, flour, sugar, baking powder, onion powder, garlic powder, salt, pepper, and whisk to combine; set the dry ingredients aside.
Note - Yellow cornmeal is not the same as corn flour nor corn starch. You want yellow cornmeal (or 'corn meal' as it can be spelled) for this recipe.

To a separate large bowl, add the drained whole kernel corn, the undrained can creamed corn,heavy cream, the lightly beaten eggs, melted butter, half the shredded white cheddar cheese*, and whisk to combine. 
Note - I recommend heavy cream but if you want to reduce the fat a bit, half-and-half will work. I do not recommend milk because the dish will be lacking richness.

Add the dry ingredients to the wet, and stir to just combine; don't overmix.

Turn the batter out into the prepared pan, smooth the top with a spatula, and bake for about 40 minutes, or until the top is set. 
Baking Tips - The edges may be very lightly golden, and while it may be a bit jiggly in the center, it needs to be set like a muffin top needs to be set, even if a little fragile looking. If the corn casserole is watery looking or sloshing around, it needs to bake longer. However, don't overbake. The texture of a corn casserole is somewhat like pudding or a souffle, not totally hard like corn bread and even softer than Thanksgiving stuffing is how we like to serve it.

Remove from the oven, evenly sprinkle the remaining half cup of cheese, and bake for an additional 5 minutes, or until the cheese has melted. 
Note - This step is only to melt the cheese on top; the interior of the casserole needs to be already set and done before adding the cheese.

Allow the corn casserole to cool momentarily before optionally garnishing with chives and serving.