Preheat oven to 400 degrees.

Whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the creamed corn, eggs, and buttermilk and stir with a spatula to form a thick batter. Using a pastry brush, grease the wells of a 12-cup muffin tin with some of the melted butter. Pour the remaining butter into the batter and stir to combine. Using a self-release ice cream scoop, divide the batter into the muffin tin to make 12 full muffins. Sprinkle the tops of the muffins with about 1/4 tsp of sugar each.

Bake for 15-18 minutes, until a toothpick inserted in the center of a muffin, comes out clean.