Preheat the oven to 350°. Place all the cornbread dry ingredients in a mixing bowl. Add the sweet corn and onions. Mix thoroughly. Mix Edensoy, vinegar and oil together and let sit for 2 to 3 minutes. Combine the dry and liquid ingredients and mix again. Lightly oil a cast 8" to 10" cast iron skillet or an 8" x 8" baking dish. Pour the cornbread mixture into the skillet or dish. Bake for 35 minutes in the skillet or about 45 minutes in the baking dish.
When the cornbread is almost done, heat the chili in a medium saucepan. Remove the cornbread from the oven and slice. Ladle the chili into serving bowls and serve with a slice or two of cornbread.
Per serving - 556 calories, 16 g fat (24% calories from fat), 18 g protein, 94 g carbohydrate, 13 g fiber, 0 mg cholesterol, 671 mg sodium