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Preheat the oven to 375°. Put empty mini muffin pan into oven to preheat.
In a small bowl, whisk together the cornmeal, flour, sugar, baking powder & salt.
In a separate bowl, whisk together the cream-style corn, buttermilk, melted butter & eggs.
Add the wet mixture to the cornmeal mixture; stirring until they're just combined.
Take mini muffin pan out of oven & spray lightly with cooking oil. Add batter to pan & put back into oven.
Bake for 15 minutes or until a toothpick comes out with moist crumbs.