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 unsalted butter. Stir until fully blended.

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

Gradually add the dry mixture to the wet mixture, stirring gently until no dry spots remain.

Gently fold in the beaten eggs.

Pour the mixture into the greased 9x13 inch baking dish and smooth the top.

Bake for 35-40 minutes until golden brown and a toothpick comes out clean.

Allow to cool briefly, then garnish with chopped chives or parsley before serving.