1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. I love the anticipation of the sizzling moment when this casserole hits the hot oven—it smells like home already.
2. In a large mixing bowl, whisk together the eggs, melted butter, honey, and milk until fully combined and smooth.
3. Add the cornmeal, flour, baking powder, salt, and pepper to the wet ingredients. Stir gently until just combined. Overmixing can make the texture tough—remember, rustic is charming!
4. Fold in the fresh corn kernels, grated cheddar (if using), and chopped herbs. My daughters always get excited helping me fold in the herbs—it’s their way of adding a sprinkle of love.
5. Pour the batter into the prepared baking dish and smooth the top with a spatula.
6. Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. You’ll notice the edges slightly crisp up—that’s when you know it’s perfect.
7. Remove from the oven and let it cool for 10 minutes before serving. The honey glaze will settle and give the casserole that lovely glossy finish.

From my experience traveling through Italian markets, simple ingredients like these, treated with care, create the most memorable dishes. This casserole is no exception, celebrating corn’s natural sweetness with a graceful honey kiss.