Preheat the oven to 400F. Generously oil a 6x10-inch baking dish or medium cast iron skillet, and along it to get warm in the oven.
To a large bowl, add the cornmeal, flour, baking powder and salt and stir to combine.
In a medium saucepan, heat corn and drain.
To a medium bowl, add the soy milk, maple syrup, quinoa and canola oil. Pour the wet ingredients into the dry flour mixture, and stir with a few quick strokes just until the batter forms. Transfer the batter to teh hot baking pan or skillet. Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean.