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In a blender or food processor, pulse half of the corn with milk until creamy (not fully smooth).
In a skillet, melt butter over medium heat. Add blended mixture, remaining whole corn kernels, sugar, and salt.
Cook 5–7 minutes, stirring, until thickened and creamy.
Let cool slightly before adding to the cornbread batter.
Preheat oven to 375F (200°C). Grease a 9x13-inch baking pan.
Place the pan on the MIDDLE rack of the oven to prevent the top from burning while ensuring the inside bakes evenly.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
In another bowl, whisk milk, oil, eggs, sour cream, and homemade cream-style corn until smooth.
Add wet ingredients into dry and stir gently until just combined (do not overmix).
Pour batter into the prepared pan and smooth the top.
Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
If the top browns too quickly, tent loosely with foil.
While baking, stir together melted butter and honey for the glaze.
Brush glaze on top 10 minutes before it's done, and again immediately after removing from the oven.
Cool slightly before slicing and serving warm.