Arrange a rack in the middle of the oven and heat to 400°F. Cut a parchment round to line the bottom of a 9 ½ inch pie plate.
Cut cherry tomatoes in half, either lengthwise or across, depending on your preference and place them, cut-side up, on the parchment to cover the entire pie plate.
Whisk the almond milk and the vinegar together in a small bowl and set aside.
Whisk the cornmeal, flour, sugar, baking powder, baking soda, salt and pepper together in a large bowl.
In a separate bowl, combine the Earth Balance Vegan Buttery Spread (or other margarine) and the almond milk/vinegar mixture.
Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the corn kernels.
Bake for 25 minutes, or until the top is golden brown and the edges have pulled away from the side of the pie plate.
When cooled at least 10 minutes. Turn the cornbread out onto a serving platter, upside-down. Slowly remove the parchment from the top.
Serve in wedges hot or at room temperature. The cornbread will be crumbly.