1) Preheat the oven to 190C/Gas 5. Grease a 12-cup muffin tin.
2) In a large bowl, stir together the cornmeal, flour, salt and cayenne. In another bowl, beat together the oil, eggs and sour cream until well blended. Add the corn mixture to the flour and stir until just mixed.
3) Pour the batter into the prepared muffin tins about two-thirds full. Bake until golden brown, about 18 minutes.