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In a small bowl add the milk, maple syrup, baking powder and vinegar. Whisk well and let it sit for 5 minutes, this will give the baking powder and vinegar a chance to froth a little giving the best results.
In a large bowl, mix together the dry ingredients together. Then make a well in the centre, pour in the wet ingredients and the melted coconut oil, and the corn kernels. Whisk together until a thick batter has formed.
Grease or line a 7½in x 7½in (20cmx20cm) baking dish with parchment paper. Pour the batter and even out the top with a spatula.
Bake in a preheated 374F (190c) oven for 30 minutes until golden brown.
Let the cornbread rest for five minutes before transferring it to a wire rack. Once cooled, slice it up and serve.