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Preheat oven to 425F; butter and flour a muffin tray (or line it with paper liners).
Whisk together the flour, cornmeal, baking powder, baking soda, salt, and sugar in a medium bowl.
Stir together the creamed corn, eggs, milk, and oil in a large bowl.
Gradually stir the dry ingredients into the wet, being careful not to over-mix. Let the batter sit for 5 minutes, then fill each muffin well about 3/4 full.
Bake until golden brown and a toothpick inserted inside comes out clean, about 16 to 18 minutes.