1. Preheat your oven to 350°F. Grease a 9×13-inch baking dish with butter or non-stick spray.
2. In a large bowl, combine the sweet corn, creamed corn, flour, cornmeal, and baking powder. Stir until well mixed.
3. In a separate bowl, whisk together honey, milk, melted butter, and beaten eggs.
4. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. The mixture should be slightly lumpy.
5. Season the mixture with salt and black pepper to taste. For a cheesy touch, fold in the shredded cheddar cheese if using.
6. Pour the mixture into the prepared baking dish and smooth out the top with a spatula.
7. Bake for 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Let it cool for a few minutes before serving warm. Enjoy the sweet and savory goodness!

This recipe is one of those happy accidents in the kitchen, much like when my mom would create a masterpiece from seemingly nothing. Don’t worry about a few lumps; it’s all part of the charm!