Line a baking sheet with parchment paper and sprinkle lightly with cornmeal.
In the bowl, combine the flour, cornmeal, instant yeast, and salt, and beat until well combined. Add the warm water, melted margarine, agave nectar and corn, beating on low speed until combined. Knead the dough formed until you have a soft and slightly sticky dough that pulls away from the sides of bowl. If the dough is too sticky, add additional flour, a tsp. at a time, until you have a soft and silky dough. Knead for an additional minute or two. Place the dough in a large oiled bowl, turning the dough to evenly coat. Cover the top of the bowl with plastic wrap. Place the bowl in a warm spot and let sit about 1 hour, or until doubled in size.
Preheat the oven to 375F.
Turn the dough onto a lightly floured work surface and divide the dough into 6 pieces. Shape the pieces into balls and place on the prepared baking sheet. Lightly flatten the balls into 3 1/2 inch disks.
Cover the buns with a slightly damp kitchen towel and let them rise until puffed, about 30 to 40 minutes. Place buns in the preheated oven and bake for 20 to 25 minutes, or until golden on top, browned on the bottom and sound hollow when tapped on the base.
Let the buns cool completely before slicing.