Step 1

Preheat oven to 375° F and grease an 8" x 8" square baking dish or 9 of the 12 muffin tin cups with Earth Balance or Vegan Butter. For oil-free cornbread, place a sheet of parchment paper in an 8" x 8" baking dish or fill 9 muffin cups with liners. You can also use 9" round cake pan.

Step 2

In a cup or bowl combine plant-milk and apple cider vinegar and set aside.

Step 3

Measure flour, Masa Harina, baking soda, baking powder, and salt into a large mixing bowl.

Step 4

Whip the aquafaba until creamy, then add sugar gradually while continuing to whip. When you pull up the beaters, two peaks should form. If you can't get the peaks, it will still be fine if you've got white, creamy meringue-looking stuff.

Step 5

Stir applesauce into the plant-milk and vinegar mixture. If high-altitude, mix in the teaspoon of water. Then stir this mixture into the dry mixture.

Step 6

Using a spatula, transfer the whipped aquafaba and sugar into the large mixing bowl with everything else (including chipotle & adobo) and stir together or lightly go at it with the mixer until well combined and consistent. Please do not over mix. Fold in frozen or drained canned corn if using. If desired you can save some kernels (~1/4 cup) to sprinkle on the top.

Step 7

Pour the batter into the baking dish or pan or scoop into muffin cups. The muffin cups will be full. I use a 1/3 cup measuring cup to fill the muffin cups and then I top them off with the remaining batter. If using muffin liners, you may want to make ten smaller muffins so that you don't have to overfill them. If you set some corn kernels aside, place them on top of the poured batter. Bake for around 30 minutes or until golden brown.

Step 8

Place on a wire rack to cool. If you made muffins they only need to cool for about 10 minutes. If you made cornbread, let cool about 20 minutes. Remove or serve from pan. See Notes below for removal options.

Step 9

Serve or store covered at room temperature for 2-3 days, or in the refrigerator for 3-4 days. Freeze up to 1 month.