In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, rice milk, oil and vinegar. Stir into dry ingredients just until moistened; stir in corn.
Transfer to an 8-in x 4-in. loaf pan or round cake pan coated with cooking spray. Bake at 350° for 40-45 minutes or until top is lightly browned and a toothpick inserted near the center comes out clean. Cool on a wire rack.
Yield: 1 loaf (6 slices).
Always read ingredient labels for possible gluten content prior to use.