Preheat oven to 210C (190C for gas). Brush two 12-hole mini muffin tins with oil or melted butter. Sift flour, cornmeal, salt, baking powder and sugar into a large bowl. Lightly combine eggs, oil, creamed corn, cheese, parsley and milk in a separate bowl. Make a well in the center of the cornmeal mixture and add egg mixture all at once.
Mix quickly with a fork until all ingredients are just combined. (Do not over-mix; batter should be quite lumpy.) Spoon batter into prepared tins. Bake 10 minutes or until golden. Loosen muffins with a flat-bladed knife or spatula and transfer to a wire rack to cool.