Combine the Corn Mixture: Add the drained whole kernel corn, cream-style corn, sour cream, melted butter, cornbread mix, and honey to a large mixing bowl.
Mix the Ingredients: Stir everything together until the ingredients are evenly combined and the mixture is well blended.
Prepare the Slow Cooker: Grease a 6-quart slow cooker, then transfer the corn mixture into the prepared cooker and spread it evenly.
Cook the Casserole: Cover the slow cooker and cook on Low for 3–4 hours or on High for 2 hours, until the casserole is finished cooking.
Manage Condensation: If desired, place a towel under the slow cooker lid while cooking to help catch condensation and prevent moisture from dropping onto the casserole.
Add the Cheddar: Once the casserole has finished cooking, sprinkle the shredded cheddar cheese evenly over the top.
Melt the Cheese: Cover the slow cooker again and allow it to stand until the cheddar cheese has melted over the warm casserole.
