1. Preheat your oven to 375°F (190°C). Grease a 9×9 inch baking dish with butter.
2. In a large mixing bowl, combine cornmeal, flour, baking powder, salt, and sugar. Stir well to blend dry ingredients.
3. In another bowl, whisk together 1/4 cup honey, eggs, milk, and melted butter until smooth.
4. Gently fold the wet mixture into the dry ingredients, stirring until just combined. Overmixing can make the casserole dense, as I learned from my early baking days with Nonna Rosa.
5. Add the whole kernel corn and fold it into the batter, ensuring even distribution.
6. Pour the batter into the prepared baking dish, smoothing the top with a spatula.
7. Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Remove from oven and immediately brush the top with the remaining 1/4 cup of honey, allowing it to seep into the warm crust.
9. Let the casserole cool slightly before serving, allowing the flavors to meld beautifully.

Remember, patience is key when baking. This was a lesson I learned during my culinary adventures in Italy, where taking time to let flavors develop made all the difference.