Preheat oven to 400⁰F and spray a 12 cup muffin pan with coconut oil or another non-stick cooking spray.
Combine vinegar with almond milk in a small bowl and let it sit for 5 minutes; this will act as "buttermilk".
In a large bowl, whisk together the cornmeal, oat flour, quinoa flour, salt, and baking soda and baking powder. Set aside.
Melt the coconut oil with the honey in a microwave-safe bowl and whisk to combine. Add the coconut oil mixture to the "buttermilk" and give it a rough mix.
Add the wet mixture and cooked corn to the flour mixture and stir until well combined. Scoop batter into prepared muffin pan with a large ice cream scoop and bake in preheated oven for 15 to 17 minutes, or until a toothpick inserted into the middle comes out with just a few moist crumbs.
Remove from oven and let it cool in the pan for 10 minutes before turning it out onto a cooling rack to continue cooling. Best enjoyed warm.
Notes
*Vegan option: Replace honey with maple syrup
Recipe by Radiant Rachels at https://radiantrachels.com/gluten-free-buttermilk-cornbread/