Preheat the oven to 350F degrees. Grease a 9X13 baking dish with butter.
Melt butter in a small pan and allow it to cool.
In a large mixing bowl whisk together the cooled butter, eggs and sour cream. Add the cornmeal, flour, sugar, salt, pepper, and baking powder. Stir in the chives, creamed corn and corn kernals. If using canned corn, be sure to drain it.
Pour into your greased baking dish. Bake uncovered for 45 to 55 minutes or until the top is golden brown and the center is set. Turn halfway through baking.
Cools for 10 minutes before serving. Garnish with additional chives.
*For a less sweet version, you can omit the sugar.**If your gluten-free flour blend does not contain xanthan gum you will need to add ¼ teaspoon to your mix. Make Ahead (Unbaked): Mix up the casserole up to one day in advance. Pour into a greased casserole dish, cover, and refrigerate. When you're ready to bake it, unwrap and allow the casserole to sit on the counter for 30 minutes. Bake according to the recipe instructions.
Make Ahead (Baked): Allow the casserole to fully cool and then cover tightly with plastic and store in the refrigerator. To reheat: Warm in a 300 F degree oven for 10-20 minutes, or until warmed through.
**Unbaked is my preferred method for making in advance.
Gluten-Free Corn Casserole with Chives https://www.peelwithzeal.com/gluten-free-corn-casserole/