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Start preheating oven to 400F.
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Brush a 10-inch cast iron skillet with oil and line the bottom with slices of onion (mince the remaining slices and reserve.) Place skillet into the oven while it's preheating.
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Stir together flour, cornmeal, baking powder, salt and sugar in a large bowl.
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Stir together creamed corn, almond milk and aqua faba in a small bowl, then add to the dry ingredients, stirring until mixed.
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Stir in green chiles and reserved minced onion.
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By this time your oven should be preheated and your skillet hot. Remove CAREFULLY, using oven mitts/potholders, as it is extremely hot.
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Spoon the cornbread batter into the hot skillet and gently smooth over the onion slices. Be careful not to shift the onions; you want them to stay on the bottom of the pan.
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Return to oven and bake for 30-35 minutes, until golden brown and done (a toothpick inserted in the middle comes out clean.)
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Carefully remove the skillet from the oven and let it cool for about 5 minutes.
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Run a knife around the edges of the cornbread. Invert a plate over the skillet, then carefully turn the skillet upside down to release the cornbread onto the plate.