Preheat the oven to 350°F (175°C). Grease an 8×8-inch or 9×9-inch baking dish and set it aside.

In a large mixing bowl, combine the drained corn, creamed corn, cornmeal, sour cream, melted butter, honey, milk, and eggs. Stir until smooth.

Sprinkle in the baking powder and salt, and stir again to ensure everything is well combined.

Pour the mixture into the prepared baking dish. Bake for 40–45 minutes, or until the top is golden and the center is set. A toothpick inserted should come out mostly clean.

Once baked, drizzle the remaining 2 tablespoons of honey over the top. Return to the oven under the broiler for 1–2 minutes to caramelize the glaze slightly—watch closely to avoid burning.

Let the casserole sit for 10 minutes before slicing. Serve warm.