Heat oven to 400°F. Coat 4 one-cup ramekins with vegetable cooking spray. In a medium saucepan, bring 1 cup water to a boil. Slowly whisk in cornmeal, stirring well, and cook 1 minute. Remove from heat and stir in corn, butter, sugar, and salt.
In a small bowl, whisk together buttermilk and eggs. Pour buttermilk mixture into cornmeal mixture and whisk for 1 minute. Divide batter among ramekins and bake 25 to 35 minutes, until bread is golden brown and knife insterted into center comes out clean.