Preheat your oven to 350°F and position the rack in the center. Butter your 2-quart baking dish generously on the bottom and sides.

Whisk together the flour, cornmeal, baking powder, salt, pepper, and nutmeg in a medium bowl until completely combined. Set this mixture aside.

Place the eggs in a large mixing bowl and beat them with an electric mixer on medium speed for about 1 minute until they become frothy. Add the sugar gradually while continuing to beat for another 2 minutes until the mixture turns pale yellow and slightly thickened.

Pour the melted butter and milk into the egg mixture while beating on low speed. Mix just until everything combines smoothly, about 30 seconds.

Add the dry ingredient mixture to the wet ingredients and beat on low speed until just combined, about 20 seconds. Stop mixing as soon as you see no more flour streaks.

Add the corn kernels to the batter and fold them in gently with a rubber spatula using broad strokes from the bottom of the bowl. Make sure the corn distributes evenly throughout the mixture.

Pour the batter into your prepared baking dish and spread it evenly with your spatula. Tap the dish gently on the counter twice to release any large air bubbles.

Bake for 38 to 42 minutes until the top turns golden brown and a knife inserted in the center comes out mostly clean with just a few moist crumbs.

Remove the souffle from the oven and let it rest for 5 to 10 minutes before serving. Cut into squares and serve warm.