Mix the Wet Ingredients: in a large bowl, add the vegetable oil, sour cream, corn, eggs, red pepper flakes, and eggs. Mix well with a wooden spoon to combine.

Combine the Dry Ingredients: in a medium bowl, add the cornmeal, flour, sugar, baking powder, and salt. With a clean spoon, mix well to combine.

Make the Batter: Take the bowl with your dry ingredients and mix them into the wet. Fold well to make a thick batter. Pour batter into the baking dish. Top with the sliced jalapenos to garnish.

Bake: Place baking dish in the oven, and bake corn muffins for 20-26 minutes until lightly browned on top. Test doneness with a toothpick: place toothpick in the center of the muffins, when the muffins are fully cooked the toothpick should come out clean.