Preheat your oven to 350°F and generously butter a 9x13-inch baking dish. This prevents sticking and creates a flavorful crust along the edges that guests absolutely love.

Melt 4 tablespoons butter in a large saucepan over medium heat, then whisk together eggs, heavy cream, and whole milk until completely smooth. Add cornmeal, sugar, salt, pepper, paprika, and cayenne, whisking constantly for 2 minutes until no lumps remain.

Fold in your corn kernels and sharp cheddar cheese gently, stirring just until combined. This corn pudding casserole base should look creamy and studded with golden kernels.

Pour the mixture into your prepared baking dish, spreading evenly. Bake for 35 minutes until the edges are set but the center still jiggles slightly when you shake the pan gently.

While it bakes, combine panko breadcrumbs, melted butter, and fresh thyme in a small bowl. Remove the casserole from the oven and sprinkle the topping evenly across the surface.

Return to the oven and bake for 10 additional minutes until the breadcrumb topping turns golden brown and crispy. The total buttery crowd corn pudding casserole should reach 165°F in the center when tested with an instant-read thermometer.

Let it rest for 5 minutes before serving. This cooling period allows the custard to set slightly, making it easier to portion without the dish falling apart on plates.