1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or a similar-sized casserole dish.
2. In a large mixing bowl, combine the whole kernel corn and creamed corn. Stir until well blended.
3. Add the sour cream and melted butter to the corn mixture. Mix thoroughly to ensure a creamy base.
4. In a separate bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. This dry mix will give the casserole its structure.
5. Pour the dry ingredients into the wet corn mixture. Stir gently until just combined—don’t overmix, or the casserole can become dense.
6. Beat the eggs lightly, then fold them in along with 1/4 cup honey. If you’re using cheese, fold it in now for that extra savory note.
7. Pour the batter into the prepared baking dish and smooth the top with a spatula.
8. Bake for 45-50 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
9. While the casserole is still hot, gently brush the top with additional honey to create a beautiful glaze that will soak in and add a subtle shine.
10. Let the casserole cool slightly before serving. This rest time helps it set and makes it easier to slice.

I always think back to the afternoons when Ouma and I would carefully brush that honey glaze over Mama Lou’s casserole, trying not to drip too much on the floor! Those moments taught me that cooking is as much about patience and care as it is about flavor. Don’t rush this step—the honey glaze is what transforms this from a good dish to a memorable one.