Step 1

Preheat oven to 375°F. Grease a 2-quart baking dish (a deep 8 x 8 inch dish or 9 x 9 inch dish); set aside.

Step 2

In a large bowl, whisk together eggs, sour cream, oil, and honey until smooth. Add the creamed corn, salt, and corn muffin mix. Stir just until combined; do not over-mix.

Step 3

Transfer batter to the prepared baking dish.

Step 4

Bake for 45 minutes, or until the top is golden brown and a toothpick inserted in the center of the cornbread comes out clean.