This is just right for 2-3 people, but can easily be doubled and baked in a larger skillet or baking dish. You may have to increase baking time for the larger size.
2 cups well-seasoned cooked beans, or one 15 oz. can vegetarian chili
3/4 cup nondairy milk
2 tsp. plain white vinegar
2 TB ground flaxseed
1/2 cup cornmeal
1/2 tsp. baking soda
1/2 tsp. kosher salt
Preheat oven to 400º.
Warm the beans or chili in a pan on the stove until bubbly. Lightly spray an 8-inch cast iron skillet (or other baking dish) with nonstick spray, and set aside.
Meanwhile, whisk the nondairy milk, vinegar, and ground flax together (the soymilk will curdle into soy "buttermilk").
In a seperate bowl, whisk together the cornmeal, baking soda, and salt. Add the liquid ingredients and whisk until well combined.
Drain any excess liquid off the beans (they should be juicy but not too wet). Pour the beans into the skillet and top with the cornmeal mixture.
Bake for 25-30 minutes, until bread is set and golden brown.