Instructions
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Preheat your oven to 350°F. Lightly butter or coat a 2-quart baking dish (or a 9×9-inch baking pan) with nonstick cooking spray.
In a medium bowl, whisk together the flour, yellow cornmeal, baking powder, salt, white pepper, and honey
In a large mixing bowl, whisk together the melted butter, crème fraîche, heavy cream, and room-temperature eggs until smooth and well combined. Stir in the pinch of nutmeg and fresh thyme.
Stir the drained whole kernel corn, undrained creamed corn, and three-quarters of the shredded Gruyère cheese into the wet mixture.
Add the dry flour mixture to the wet corn mixture, stirring gently with a rubber spatula or wooden spoon, just until combined. Do not overmix.
Pour the batter into your prepared baking dish and smooth the top. Bake uncovered for 45 to 50 minutes, or until the edges are golden brown, and the center is set with just a slight jiggle.
Add the French Gratin Crust: During the last 5 minutes of baking, scatter the remaining Gruyère cheese over the top and let it melt into a bubbly golden crust.
Remove from the oven and let it rest for 10 minutes to firm up. Garnish with fresh chives before serving.