Averie Cooks

0 Preheat oven to 350F and spray a 2 1/2 quart ceramic baking dish (or similar sized baking dish ranging from 2 to 3 quarts, a 9x9-inch square baking pan may also be used noting the baking time will likely be reduced if using a metal pan) very well with cooking spray; set aside.
1 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.
2 To a separate large bowl, add the drained whole kernel corn, creamed corn, heavy cream, 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.
3 Add the dry ingredients to the wet, and stir to just combine; don't overmix.
4 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.
5 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.
6 Allow the corn casserole to cool momentarily before optionally garnishing with chives and serving. Extra corn casserole will keep airtight in the frdge for up to 5 days. While I don't love freezing/thawing it because the delicate texture will change, you can freeze it airtight for up to 3 monhts. Reheat gently in the microwave.