Makes 1 dozen muffins
1 can (14.75 ounce) creamed corn
2 cups yellow cornmeal
1 cup buttermilk
2 large eggs
1 stick (8 tablespoons) melted butter
1 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons salt
2 teaspoons baking powder
1/2 teaspoon baking soda
Adjust oven rack to middle position and heat oven to 450 degrees. Set a 12 cup muffin tin (each cup with 1/2 cup capacity) in oven to heat while making batter.
Microwave creamed corn in a covered 1-quart Pyrex measuring cup to a full boil (or in a medium saucepan over medium heat). Stir in 1 cup of the cornmeal to make a very thick pasty mush. (If mush is not stiff, microwave for another 30 seconds.) Whisk in buttermilk, then eggs and finally butter.
Mix remaining 1 cup of cornmeal with flour, sugar, salt, baking powder and soda in a medium bowl. Pour wet ingredients into dry; stir until just combined.
Remove muffin tin from oven, spray lightly with vegetable cooking spray; divide batter evenly among the cups (a spring-action ice cream scoop works well). Bake until muffins are golden brown, especially on sides and bottom, about 15 minutes. Turn muffins onto a wire rack and let cool for 5 minutes. Serve.