Preheat your 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. Avoid overmixing to keep the casserole light.

Fold in the beaten eggs gently to incorporate them into the batter.

Lightly grease a 9x13 inch baking dish with cooking spray or butter. Pour the corn mixture into the dish, spreading it evenly.

Place the casserole in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Allow the casserole to cool for a few minutes. If desired, garnish with chopped chives or parsley before serving. Cut into squares and enjoy.