Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine fresh or canned corn, creamed corn, sour cream, shredded cheddar cheese, honey, and melted unsalted butter. Stir until blended.
In another bowl, whisk together cornmeal, baking powder, salt, black pepper, and garlic powder.
Gradually add the dry mixture to the wet ingredients and mix gently to combine.
Fold in the beaten eggs until just integrated.
Grease a 9x13-inch baking dish and pour the corn mixture evenly into the dish.
Bake for 35-40 minutes until golden and a toothpick inserted in the center comes out clean.
Allow to cool for 10 minutes, then garnish with chives or parsley before serving.
