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Preheat the oven to 350 degrees. Coat a 9-inch baking dish with cooking spray.
In a small saucepan, add 6 tablespoons of unsalted butter and melt over medium heat. Stir the butter often once it has melted. It will start to foam at the top and you will see the color of the butter change to brown and start smelling nutty. This process only takes about 5 minutes and the turn happens quickly, so watch carefully.
Meanwhile, combine the sugar, flour, cornmeal, baking powder, and salt together in a large bowl.
Pour the brown butter into the sugar mixture and mix until well combined; set aside.
Take half of the corn kernels and blend them in a food processor until finely chopped. Fold in the chopped corn kernels and the whole corn kernels into the brown butter mixture; stir to combine.
Whisk together the heavy cream and eggs until very well combined then pour into the corn mixture; toss until evenly combined.
Pour the corn mixture into the prepared baking dish.
Place into the oven to bake for 40-45 minutes, or until the top is golden brown and the edges are firm.
Remove from the oven and cool for a few minutes before serving. Enjoy.