Preheat your oven to 350°F and position the rack in the center. Grease a 9x13 inch baking dish thoroughly with butter or cooking spray, making sure to coat the corners well. Set aside while you prepare the batter.

In a large mixing bowl, combine the fresh corn kernels, creamed corn, sour cream, shredded cheddar cheese, honey, and melted butter. Stir gently with a spatula until the mixture looks glossy and the cheese is evenly distributed throughout, about 1 minute.

In a separate bowl, whisk together the cornmeal, baking powder, salt, black pepper, and garlic powder until completely blended with no lumps.

Add the dry mixture to the corn mixture gradually, about one-third at a time. Fold gently with a spatula using smooth strokes, being careful not to overmix. Stop when you no longer see dry pockets of cornmeal.

Add the beaten eggs to the batter and fold them in with light strokes until fully incorporated. The batter should be uniformly golden yellow with no visible egg streaks, about 30 seconds of gentle folding.

Pour the batter into your prepared baking dish and spread it into an even layer, reaching all corners. Tap the dish gently on the counter twice to release any air bubbles.

Bake for 35-40 minutes until the top is golden brown and feels slightly firm when gently pressed in the center. A toothpick inserted in the middle should come out with just a few moist crumbs.

Remove from the oven and let rest for 5 minutes before serving. The casserole will firm up as it cools slightly. Sprinkle fresh chives or parsley across the top just before bringing to the table.