Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare the Mixture: 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. Combine Dry Ingredients: In a separate bowl, whisk together the cornmeal, baking powder, salt, black pepper, and garlic powder. Incorporate Wet Ingredients: Gradually add the dry mixture to the wet ingredients, stirring until just combined. Avoid overmixing to keep the casserole light. Add Eggs: Fold in the beaten eggs gently to incorporate them into the batter. Transfer to Baking Dish: Lightly grease a 9×13 inch baking dish with cooking spray or butter. Pour the corn mixture into the dish, spreading it evenly. Bake: 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. Garnish and Serve: Allow the casserole to cool for a few minutes. If desired, garnish with chopped chives or parsley before serving. Cut into squares and enjoy the sweet and savory flavors!