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Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
In a large bowl, whisk together the eggs, sour cream, melted butter, sugar (or honey), and salt until smooth.
Whisk in both the whole corn and the cream-style corn until evenly combined.
Gently stir in the corn muffin mix just until incorporated.
Pour into the greased dish and bake for 60–70 minutes, or until the top is lightly golden and the center has a slight custardy wobble. Note: Bake times vary by oven, so start checking around the 45-minute mark. You don’t want this to get too dark. You’re looking for a light golden top, almost like a vanilla cake.
Brush with melted butter, drizzle with honey, and finish with a pinch of flakey salt straight out of the oven. Let it rest for 10–15 minutes before serving so it sets into that perfect custardy texture. Enjoy!