Cornbread Casserole with Habanero Ginger Honey Syrup

1. Preheat oven to 350 degrees Fahrenheit with a rack in the center.
2. Melt butter in a pot over low heat. Add the garlic and let simmer for 3 minutes.
3. In a large bowl, mix together creamed corn, corn kernels, egg, and sour cream. Strain the melted butter into the mixture. Whisk in the Jiffy corn mix.
4. Pour into a greased 9x9 dish and bake for 45-50 minutes until set and golden brown. Remove and chill.
5. Make the syrup by melting honey in a pot and add the ginger and habanero. Let simmer for 2 minutes, then let sit for 5 minutes. Strain and pour into a bowl.