Preheat oven to 425°F (216°C).

Add the apple cider vinegar to the nondairy milk to make vegan buttermilk. Mix together and set aside for 5 minutes to curdle.

In a large separate bowl add the cornmeal, all purpose flour, baking powder, organic sugar, and salt. Whisk together until well incorporated.

Then add in the vegan buttermilk, egg replacer, and oil. Whisk together until a batter is formed.

Add in the frozen corn and fold it in with a whisk.

Pour into an oiled 9x9 inch or 8x8 inch pan. Bake for 25 to 30 minutes until it is golden and a toothpick comes out clean.

Meanwhile, in a bowl use a hand mixer to start to whip the butter on a low speed for 30 to 40 seconds. Then add the maple syrup and whip at a medium speed for another 30 to 40 seconds. You may need to use a spatula to clean and scrape the mixing whisks. Then mix again on a high speed for 40 to 60 seconds until the vegan butter is light and fluffy.

Once the cornbread is done allow it to cool for 10 to 20 minutes before cutting.

Serve with the maple butter and enjoy.