Combine soymilk and cider vinegar in a glass measuring cup.

Let the mixture stand for 5 minutes to curdle.

In a large bowl, mix together the flour, baking soda, salt, and black pepper.

In a medium bowl, whisk together the sugar and olive oil until well blended.

Whisk in the milk mixture until blended.

Stir in the corn kernels and minced fresh thyme.

Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.

Spoon the batter into prepared muffin tins, filling each about 2/3 full.

Bake in a preheated oven at 400°F (200°C) for 19-22 minutes, or until a toothpick inserted into the center comes out clean.