1. Preheat your oven to 375°F (190°C). Lightly butter a 9-inch square baking dish or a similarly sized oven-safe dish to prevent sticking.
2. In a medium bowl, whisk together the eggs and milk until fully combined and slightly frothy.
3. Add the fresh corn kernels to the egg mixture, stirring gently. If you’re using frozen corn, thaw and drain it well before adding.
4. In a separate large bowl, combine the cornmeal, flour, baking powder, salt, and black pepper. Mix thoroughly to ensure even distribution of the leavening agent and seasoning.
5. Pour the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix; the batter should be thick but pourable.
6. Fold in the shredded cheddar cheese and melted butter, mixing gently. If you’re adding honey, stir it in now to balance the savory flavors with a touch of sweetness.
7. Pour the batter into the prepared baking dish, smoothing the top with a spatula.
8. Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The edges should pull slightly away from the dish.
9. Remove from the oven and let it cool for 10 minutes before serving. This resting time helps the texture set and makes it easier to scoop out.

I’ve found that baking this spoonbread until just golden and springy yields the best texture—soft and custardy inside, with a slight crust on top. Olivia once told me it reminded her of “corn pudding magic,” and I couldn’t agree more.