Grease an 8" round or 8" square glass baking dish or for corn muffins prepare a muffin pan with paper liners or grease the cups of the muffin tin. Preheat the oven to 400 degrees F.
Stir together the corn meal, masa corn flour, sugar, tapioca starch, potato starch, baking powder, baking soda, guar gum, and salt in a large bowl.
In a medium bowl, whisk to combine the milk, vinegar, egg and egg yolk, maple syrup, oil, and vanilla.
Pour the liquid mixture into the dry ingredients and stir with a rubber spatula or wooden spoon until well combined. Let sit for 5 minutes until bubbly.
Pour into the prepared glass pan and smooth the top or into the prepared muffin tray for corn muffins. Bake for 15-20 minutes for corn muffins or 20-25 minutes for a round pan, until golden brown and a toothpick comes out clean when inserted into the center of the muffin or round.
Remove from the oven and serve piping hot with whipped honey butter or butter.
