1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or non-stick spray.
2. In a large mixing bowl, combine the whole kernel corn, cream-style corn, cornmeal, flour, sugar, salt, and baking powder. Stir gently to mix the dry and wet ingredients evenly.
3. In a separate bowl, whisk together the eggs, sour cream, melted butter, and honey until smooth and well combined.
4. Pour the egg mixture into the corn mixture. Fold gently until just combined. If you’re adding cheese, fold it in now for that extra rich flavor.
5. Pour the batter into the prepared baking dish and spread evenly.
6. Bake in the preheated oven for about 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Once out of the oven, let it cool for 10 minutes. Drizzle a little extra honey over the top while it’s still warm to enhance that golden glaze.
8. Serve warm and watch your family’s faces light up with every bite!

One tip Mama Lou always shared with me was to resist the urge to overmix the batter. She said, “Let the corn sing on its own.” That little nugget of wisdom keeps the casserole light and tender. And I’ve found that the honey drizzle at the end is the magic touch—it’s what makes the dish shine in both flavor and presentation.