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. Mix thoroughly.

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, gently folding them together until just combined.

Gently fold in the beaten eggs until incorporated.

Grease a 9x13 inch baking dish with cooking spray or butter. Pour the corn mixture into the dish and spread it evenly.

Place the casserole in the preheated oven and bake for 35 to 40 minutes until golden brown and a toothpick comes out clean.

Allow to cool slightly for about 10 minutes, and garnish with chopped chives or parsley before serving.