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Preheat oven to 375º.
Cut cornbread into 1 ½ inch cubes and arrange in a single layer on a baking sheet. Toast until browned and crisp, turning occasional to brown all sides, about 20 minutes.
In a medium sauce pan, add butter, corn, salt and pepper and saute until tender, about 5 minutes. Set aside.
In a large bowl, whisk together the eggs, cream, milk, and sugar.
Combine toasted cornbread and corn and place into a large casserole dish. Pour the custard over the cornbread mixture and top with grated cheese or leave it off.
Bake until the custard sets and the top browns, about 40-45 minutes. Let sit for a few minutes before serving or serve at room temperature.
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