Step 1

Preheat oven to 425F; butter and flour a muffin tray (or line it with paper liners).

Step 2

Whisk together the flour, cornmeal, baking powder, baking soda, salt, and sugar in a medium bowl.

Step 3

Stir together the creamed corn, eggs, milk, and oil in a large bowl.

Step 4

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.

Step 5

Bake until golden brown and a toothpick inserted inside comes out clean, about 16 to 18 minutes.