Preheat your oven to 350°F (175°C) and grease an 8x8 inch baking dish.

In a large mixing bowl, combine the creamed corn with the well-drained whole kernel corn.

Gently stir in the corn muffin mix, followed by the sour cream.

Pour in the melted butter and drizzle honey over the mixture, stirring until well blended.

Add the beaten egg, then season with salt and pepper. Stir until just combined.

Pour the mixture into your prepared baking dish and spread it evenly. Bake for 45-50 minutes or until a toothpick inserted comes out clean.

Allow the casserole to cool for 10-15 minutes before slicing to make serving easier.