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 butter. Stir until well 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 ingredients, mixing gently until just combined.

Fold in the beaten eggs gently, ensuring they are evenly distributed throughout the mixture.

Grease a 9x13 inch baking dish and pour the corn mixture into it, spreading evenly.

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

Let it cool for a few minutes, garnish with chopped chives or parsley, and serve.