Heat the oven to 400°F (200°C). Grease a standard 12-cup muffin pan with butter or cooking spray, or line the cups with paper liners.

Whisk the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and fine salt together in a large bowl.

In a separate bowl, whisk the eggs, whole milk, and melted butter until the mixture is smooth and evenly blended.

Pour the wet ingredients into the dry ingredients and stir just until combined. A few small lumps are acceptable, so do not continue mixing after the flour has disappeared.

Fold in the corn kernels gently. If using frozen corn, thaw and pat it dry first; if using canned corn, drain it thoroughly before adding it to the batter.

Divide the batter evenly among the muffin cups, filling each one about two-thirds to three-quarters full.

Bake for 18 to 22 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack. Serve warm or allow them to cool completely before storing.