These savory muffins are portable -- and perfect for a festive occasion, like a picnic.
Preheat oven to 375 degrees. Butter and flour 12 standard muffin cups. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, sugar, and red pepper flakes. Add butter, buttermilk, and egg and whisk until combined. With a rubber spatula, fold in corn and basil.
Fill each muffin cup with rounded 1/3 cup batter. Bake until muffins are puffed, set, and light golden on top, 25 to 30 minutes, rotating pan halfway through. Let muffins cool completely in pan on a wire rack. (Store in an airtight container, up to 3 days.) Serve with goat cheese.