Preheat the oven to 375°. Combine chili, corn and onions and place in a 10" pie plate or casserole dish. In a small mixing bowl, combine the cornmeal, flour, baking powder and sea salt. Mix thoroughly. In a measuring cup combine the Edensoy, oil and vinegar. Let sit for 2 to 3 minutes until thick like buttermilk. Pour the liquid into the dry flour ingredients and stir until smooth. Pour the batter evenly over the bean mixture. Bake uncovered until a cake tester inserted into the cornbread comes out dry, approximately 25 minutes.
Per serving - 211 calories, 5 g fat (21% calories from fat), 7 g protein, 37 g carbohydrate, 5 g fiber, 0 mg cholesterol, 326 mg sodium