1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish with butter or non-stick spray. This simple step always reminds me of the care Nonna Rosa took with every pot and pan.
2. In a large mixing bowl, combine the fresh corn kernels, melted butter, and honey. Stir gently to coat the corn evenly in that golden glaze — this is where the magic really starts.
3. Add the sour cream, beaten eggs, and shredded cheddar cheese to the bowl. Mix everything together until smooth and well incorporated. The sour cream adds this lovely creaminess that my mother swore by.
4. In a small bowl, whisk together the flour, baking powder, salt, pepper, and smoked paprika. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. This keeps the casserole light and tender, just like the fluffy breads I learned to make as a toddler.
5. Pour the batter into the prepared baking dish, smoothing the top with a spatula.
6. Bake for 45-50 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. The kitchen will fill with the warm aroma of honey and roasted corn — a scent that always takes me right back to family gatherings.
7. Remove the casserole from the oven and let it cool for 10 minutes before serving. Sprinkle with freshly chopped parsley or chives for a pop of color and freshness.

One tip I’ve picked up traveling through Italy is to always let baked dishes rest a bit before slicing — it helps the flavors meld and the texture settle. My daughters love to sneak bites while it’s still warm, but patience makes all the difference.