Preheat oven to 350°F / 177°C.
Rub a 2 quart baking dish with oil or spray with nonstick cooking spray.
In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and black pepper.
In another large mixing bowl, whisk together melted butter, sour cream, ricotta, milk, creamed corn, and sweet corn.
Combine the dry and wet ingredients, stirring well to be sure that no dry spots remain.
Pour mixture into prepared baking dish.
Transfer dish to the oven and bake, uncovered, until golden around the edges and nearly set in the middle (it will still have a bit of a wobble to it in the middle that will set as it rests), 45 to 50 minutes. If you’d like to top it with cheese, scatter it over top in the last 5 minutes of baking.
Allow to cool slightly before serving. (This is also great served at room temperature.)