1. 1. Preheat and Prepare: Start by preheating your oven to 375 F (190 C). Lightly grease a 12-cup muffin tin with butter or cooking spray. This will prevent sticking and help the corn cakes release easily.

2. 2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps and the ingredients are well distributed.

3. 3. Mix Wet Ingredients: In a separate medium bowl, whisk together the sourdough discard, milk, egg, and melted butter until smooth.

4. 4. Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredient mixture. Stir gently with a spoon or spatula until just combined. Be careful not to overmix; a few small lumps are perfectly fine and will result in a more tender crumb. Overmixing can lead to tough corn cakes.

5. 5. Fold in the Corn: Gently fold in the corn kernels. Distribute them evenly throughout the batter.

6. 6. Fill Muffin Tin: Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.

7. 7. Bake Until Golden: Bake for 15-20 minutes, or until the tops are golden brown and a wooden skewer or toothpick inserted into the center of a corn cake comes out clean.

8. 8. Cool and Serve: Let the corn cakes cool in the muffin tin for a few minutes before carefully transferring them to a wire rack to cool completely, or serve them warm.