Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine fresh corn kernels (or well-drained canned corn), creamed corn, sour cream, shredded cheddar cheese, honey, and melted butter.

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

Gently fold the dry mixture into the wet mixture until a cohesive batter forms.

Fold in the beaten eggs until just blended.

Grease a 9×13-inch baking dish and pour in the batter, spreading evenly.

Bake for 35-40 minutes until golden-brown, checking with a toothpick for doneness.

Allow to cool for about 10 minutes, then garnish with freshly chopped chives or parsley.