1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking.
2. In a large mixing bowl, combine the whole kernel corn, creamed corn, sour cream (or Greek yogurt), and melted butter. Stir until well blended.
3. Add the cornmeal, shredded cheddar cheese (if using), baking powder, salt, pepper, and smoked paprika. Mix thoroughly to combine all the dry and wet ingredients evenly.
4. Beat the eggs in a separate small bowl, then stir them into the corn mixture until everything is well incorporated.
5. Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
6. Drizzle the honey evenly over the top of the casserole. This is where the magic happens—watch as it creates a beautiful golden glaze during baking.
7. Bake uncovered for 45-50 minutes, or until the edges are golden brown and a toothpick inserted near the center comes out clean.
8. Remove from the oven and let it cool for 10 minutes before serving. This resting time helps the casserole set up and makes it easier to slice and serve.

One tip I’ve learned over the years is not to rush the resting step. It might be tempting to dig in immediately, but letting the casserole sit just a bit lets all those flavors marry and the texture firm up beautifully. It’s a small pause that makes a big difference.