Position oven rack in the center of the oven; preheat to 400°.
Brush the insides of 10 muffin cups with softened butter, then brush the top of the pan.
Whisk the flour, cornmeal, baking powder, and salt together in a bowl.
Beat the butter and sugar in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed, scraping the sides of the bowl often with a silicone spatula, until the mixture is very light in color and texture, about 5 minutes.
Gradually beat in the eggs, beating well after each addition.
Decrease mixer speed to low; in thirds, beat in the flour mixture, alternating with two equal additions of the milk, scraping down the sides of the bowl often, and mix until smooth.
Stir in the corn.
Using a 2 1/2 inch diameter ice-cream scoop, portion the batter, rounded side up, into the cups.
Bake for 10 minutes; decrease oven temperature to 375° and continue baking until the tops of the muffins are golden brown and a cake tester comes out clean, about 15 minutes more.
Cool in the pan set on wire rack for 10 minutes; remove muffins to wire rack and cool completely.