Cook the pancetta, then remove to a bowl with a slotted spoon. If browning the butter, also let cool slightly to room temperature (about 15 minutes).

In a large bowl, combine the eggs, sugar, honey, and cooled butter. Whisk vigorously for 1-2 minutes.

Add the sour cream, milk, and cornbread mix to whisk until smooth.

Stir in the drained can of corn, cream of corn (or see note below for substitute), half of the pancetta, and half of the grated cheddar.

Once well combined, transfer the batter into the prepared casserole dish. Top with the remaining grated cheddar.

Bake on the middle rack for 40 to 45 minutes, until deeply golden on top and a toothpick inserted into the center comes out clean.

TIP: After baking, immediately brush with a mixture of 2 tablespoons melted butter and 1 tablespoon honey. Add the remaining pancetta and (optional) fresh chives or thyme for added color.

NOTE: To substitute cream of corn, you'll need another can of corn kernels. Separate the corn kernels from the liquids, then place the kernels in a food processor with 1/4 cup of the liquid and 1 teaspoon cornstarch. Blend until very creamy and mostly smooth.