My husband and I had the pleasure of going to Uncle Bubba's Oyster House in Savannah, Georgia, a few months ago and they served these wonderful corn muffins. I haven't made them yet but I had to post them here for safekeeping.
In a large bowl, stir together the cornmeal, flour, salt, and cayenne, if using.
In another bowl, beat together the vegetable oil, eggs, and sour cream until well blended.
Stir in the corn.
Add the corn mixture to the flour and stir until just mixed.
Pour the batter into the prepared muffin tin.
Bake for 18 to 22 minutes, until golden brown.
Tip: If you can't find self-rising cornmeal, use 3/4 cup plus 3 tablespoons regular cornmeal plus 1 tablespoon baking powder. Increase the salt to 1 teaspoon. If you can't find the self-rising flour, use 3/ cup all-purpose flour plus 1 and 1/8 teaspoons baking powder.