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PdfPreheat 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, and 1–2 tbsp hot honey until smooth.
Whisk in both the whole corn and the cream-style corn until evenly combined.
Stir in the crumbled bacon (save a little for topping), diced jalapeños, green chiles, and shredded pepper jack. Season with salt and black pepper.
Gently fold in the corn muffin mix just until incorporated.
Pour the mixture into the greased dish. Top with a light handful of extra pepper jack and a few slices of fresh jalapeño if you want it to look pretty.
Bake for 60 to 70 minutes, covering loosely with foil halfway through to prevent burning. The cheese makes it a little harder to tell when it’s done, but you’re looking for: a lightly golden top, edges set, a slight wobble in the center (custardy, not loose). Note: Every oven is different, so start checking around the 60-minute mark.
Sprinkle with flakey salt and let it rest for 10 to 15 minutes so it sets into that perfect custardy texture.
Finish with chives, a little hot honey, and extra bacon. Serve warm and enjoy.