Preheat the oven to 375°F.

Melt 2 tablespoons of the butter in a large frying pan over medium heat.

Add the diced onion and minced garlic. Sauté for 4-6 minutes, stirring often, until the onion is softened and translucent.

Remove from the heat and set aside to cool.

Melt the remaining butter and allow it to cool slightly.

While the butter cools, freshly grate the cheddar cheese and beat the eggs.

In a large mixing bowl, combine the melted butter, cooled sautéed onion and garlic, whole kernel corn, cream-style corn, sour cream, and beaten eggs.

Fold in the shredded cheddar cheese and honey cornbread mix until just combined.

Lightly butter a 9x13-inch casserole dish and pour in the cornbread mixture. Gently shake the dish to spread the mixture into an even layer.

Bake for 40-50 minutes, or until the center is set and no longer jiggles.

If adding extra cheese to the top, sprinkle it evenly over the casserole halfway through baking.

Remove from the oven and let the casserole rest on the counter for at least 10 minutes before serving.