Heat the oven to 350ºF. Coat a 9x13-inch baking dish with butter. Whisk 1 cup yellow cornmeal, ½ cup all-purpose flour, 3 tablespoons granulated sugar, 1 tablespoon baking powder, 1 ½ teaspoons kosher salt, ¾ teaspoon garlic powder, and ¼ teaspoon cayenne pepper if using together in a small bowl.

Whisk 3 large eggs in a large bowl until broken up. Stir in 1 cup sour cream and 2 (15-ounce) cans creamed corn. Stir in the flour mixture, 1 stick melted and cooled unsalted butter, and 2 cups thawed frozen corn kernels. Pour into the baking dish and spread into an even layer.

Bake until a tester inserted into the center comes out clean and the top is golden-brown, 50 to 60 minutes. Lightly drizzle with honey if desired.