Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.

In a large mixing bowl, combine the corn muffin mix, whole kernel corn, cream-style corn, sour cream, melted butter, eggs, and salt. Add 2 tablespoons of honey and mix gently.

Pour the batter evenly into the greased baking dish and smooth the top.

Bake in the preheated oven for 45 to 50 minutes, checking for doneness by inserting a toothpick into the center.

In the final 5 minutes of baking, drizzle the remaining tablespoon of honey over the top of the casserole.

Remove from the oven and let it rest for 5 to 10 minutes before serving.