1. Preheat oven to 400 degrees. Lightly grease 12-cup muffin pan.
2. In a bowl, cream oil and sugars. Beat in eggs and salt. Mix in flour, cornmeal, baking powder. Stir in milk and mix batter is smooth. Fold in corn kernels.
3. Spoon into prepared muffin tins.
4. Bake at 400 for 20-25 minutes (or 8-10 minutes convection at 350), until tops of muffins are lightly browned.

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18 muffins

1. Preheat oven to 375 degrees F. Prepare several muffin tins by either spraying with non-stick spray or lining with muffin liners.
2. Add all of the dry ingredients into a large bowl. Stir to combine thoroughly.
3. Place all of the add-ins into the dry ingredients. Stir to combine evenly.
4. In a separate bowl, add the eggs. Whisk to break up the yolks. Add the rest of the wet ingredients to the bowl with the eggs. Whisk to combine thoroughly.
5. Pour the wet ingredients into the bowl with the dry ingredients and add-ins. Stir batter until just combined. Over-stirring will lead to tougher muffins.
6. Pour the cornbread batter into the prepared muffin tins. Fill each muffin tin nearly to the top with batter. The muffins won’t rise too much while baking.
7. Place the muffin tins into a preheated 375 degree oven. Bake in the upper half of the oven for about 20 minutes or until just baked through. To test the “doneness” of a muffin insert a toothpick into the center of one of the muffins. If it comes out clean the muffins are done.
8. Let the muffins rest in the tins on a wire rack for at least 10 minutes before removing. Great Served warm or at room temperature. Enjoy!

Source
24 muffins