Preheat oven to 400 degrees F. Generously coat a 12-cup muffin tin with cooking spray. Set aside.
Make the batter: In a large bowl, combine cornmeal, salt, and baking soda and set aside. In a small bowl, combine eggs, sour cream, oil, creamed corn, and 1/2 cup of the cheese. Using a fork, stir the egg mixture into the flour mixture.
Bake the muffins: Evenly divide batter among the cups of the muffin tin. Top muffins with remaining cheese. Place muffin tin on middle rack of the oven and bake until golden brown -- about 25 minutes. Remove muffins from the tin and cool on a wire rack. Serve warm. Store in an airtight container for up to 2 days.