I modified this recipe from my Better Homes & Gardens cookbook (a standby in my house).
1 c flour
3/4 c cornmeal
2 T sugar
2 1/2 t baking powder
3/4 t Kosher salt
1 T butter, softened
2 eggs, beaten
1 c milk
1/2 c creamed corn
1/2 c bell pepper, finely chopped
1/4 c butter, melted
Preheat oven to 400 degrees F. Grease a muffin tin with butter and set aside.
In a medium bowl stir together dry ingredients and set aside.
In a small bowl, combine wet ingredients, then add to the dry ingredients, stirring gently until the mixture is just moistened.
Fill muffin cups 2/3 full. Bake for 15 minutes, or until lightly browned and a wooden toothpick inserted in centers comes out clean.