Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine 2 cups of fresh corn, 1 can of creamed corn, 0.5 cups of sour cream, 1 cup of shredded cheddar cheese, 0.25 cups of honey, and 0.25 cups of melted unsalted butter until well blended.

In a separate bowl, sift together 1 cup of cornmeal, 1 tablespoon of baking powder, 1 teaspoon of salt, 0.5 teaspoons of black pepper, and 0.5 teaspoons of garlic powder.

Gradually add the dry mixture into the wet ingredients, folding until just combined.

Fold in 2 beaten eggs gently to bind the ingredients together.

Grease a 9x13 inch baking dish and spread the mixture evenly in it.

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

Allow the casserole to cool for about 10 minutes before serving. Garnish with fresh chives or parsley.