Preheat the oven to 350°F (175°C).

In a large mixing bowl, combine the fresh corn kernels, creamed corn, sour cream, shredded cheddar cheese, honey, and melted butter. Stir until well mixed.

In a separate bowl, whisk together the cornmeal, baking powder, salt, black pepper, and garlic powder.

Gradually add the dry mixture to the wet ingredients, stirring until just combined. Do not overmix.

Gently fold in the beaten eggs until fully incorporated.

Lightly grease a 9×13 inch baking dish with butter or nonstick spray.

Pour the corn mixture into the dish and spread it evenly.

Bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Let the casserole cool for 10–15 minutes before serving.

If desired, garnish with chopped chives or parsley.