Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the fresh corn kernels, creamed corn, sour cream, shredded cheddar cheese, honey, and melted butter. Stir until well mixed.
In a separate bowl, whisk together the cornmeal, baking powder, salt, black pepper, and garlic powder.
Gradually add the dry mixture to the wet ingredients, stirring until just combined.
Fold in the beaten eggs gently.
Lightly grease a 9×13 inch baking dish. Pour the corn mixture into the dish, spreading it evenly.
Bake for 35-40 minutes, or until golden brown and a toothpick comes out clean.
Allow to cool for a few minutes and garnish with chopped chives or parsley before serving. Cut into squares and enjoy.

For a crisper top, broil for the last 1-2 minutes. Can be made with canned corn and pre-shredded cheese for a quicker prep.