Preheat the oven to 400F. Spray the inside of a 9 by 13-inch casserole dish with cooking spray.
Whisk together the cornstarch and half and half in a small bowl to form a slurry.
Whisk together the cornstarch slurry, melted butter, eggs, sugar, drained corn, creamed corn, salt, pepper, baking powder, and vanilla in a large bowl.
Pour the mixture into the prepared dish and bake until it’s golden on top but still jiggly in the center, and a paring knife inserted into the center comes out clean, about 30 to 40 minutes.
Sprinkle the chives on top and serve warm.
Video
Notes
Storage: Store this covered in the fridge for up to 5 days or wrapped well in the freezer for up to 3 months.
Reheating: If it’s frozen, first that it to room temperature. Put it in an oven safe dish and heat it (uncovered) at 350F until warm throughout.