1. Preheat your oven to 350 F (175 C). Lightly grease a 2-quart baking dish with butter or non-stick cooking spray.

2. In a large mixing bowl, combine the drained whole kernel corn and the can of cream-style corn. Stir them together until well mixed.

3. To the corn mixture, add the softened cream cheese and the melted butter. Mix thoroughly until everything is well incorporated and creamy.

4. Pour in the milk and add the black pepper. Mix everything until uniformly combined and smooth. Add a pinch of salt if desired, tasting first.

5. Gently fold in 1/2 cup of shredded cheddar cheese until evenly distributed.

6. Pour the entire mixture into your prepared 2-quart baking dish. Spread it out evenly. Then, sprinkle an additional generous layer of shredded cheddar cheese over the top.

7. Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the casserole is hot, bubbly around the edges, and the cheese on top is melted and lightly golden brown.

8. Once baked, remove the casserole from the oven and let it rest for 5-10 minutes before serving.