Preheat oven to 400 degrees.

In a large bowl, whisk cornmeal, flour, sugar, baking powder, baking soda and salt together. Set aside.

In a separate bowl, whisk together egg and milk/ Slowly drizzle in the melted butter while whisking. Stir in the corn and shredded cheese.

Add the wet mixture to dry ingredients and stir with a spoon until just moistened.

Divide batter into 12 greased muffin cups, filling 2/3's of the way full.

Bake at 400 degrees for about 20 minutes, until golden brown and a toothpick inserted in the center tests clean.

Cool muffins on a wire rack for 10 minutes before taking out of pans.

Serve warm or at room temperature. Makes one dozen muffins.