Instructions: Preheat oven to 400 F. Generously coat a 12-cup muffin pan with cooking spray; set aside. Make the batter: In a large bowl, combine cornmeal, salt and baking soda; set aside. In a small bowl, combine eggs, sour cream, oil, creamed corn and 1/2 cup of the cheese. Using a fork, stir the egg mixture into the flour mixture.

Bake the muffins. Evenly divide batter among the cups of the muffin tin.

Top muffins with remaining cheese. Place muffin tin on middle rack of the oven and bake until golden brown, about 25 minutes. Remove muffins from the tin and cook on a rack. Serve warm. Store in an airtight container for up to 2 days.

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