The Best Vegan Corn Casserole Ever

Preheat the oven to 350 degrees(F).
Heat the olive oil in a large non-stick skillet on medium high.
Add the shallots, garlic and vegan bacon to the skillet, sauté, reducing heat as needed until the bacon is crispy and brown. About 5 minutes. Turn off the heat and set aside.
Now in a large mixing bowl, whisk together the corn meal, flour, cornstarch, cane sugar, baking powder, salt and pepper. Set aside.
In a separate medium sized mixing bowl, whisk the aquafaba for 1 to 2 minutes or until bubbly and frothy. Then pour in the vegan sour cream and whisk to combine with the aquafaba.
Now pour in the corn and creamed corn, and the melted vegan butter. Whisk to combine.
Then add 1/2 a cup of the vegan cheddar and whisk to combine once more.
Pour the wet ingredients into the bowl with the dry ingredients and stir until fully combined.
Scoop the vegan bacon, shallots and garlic to the bowl and fold into the batter.
Put the chopped scallions into the bowl and fold together.
Pour the corn casserole into a 9 x 13 inch baking dish that has been sprayed with non-stick spray.
Bake for 40 minutes, then sprinkle the remaining 1/2 cup of vegan cheese over the top of the casserole. Bake for another 5 to 10 minutes or until the casserole is firm. The middle may still be slightly jiggly, but will firm as it cools.
Let cool for 10 to 15 minutes, then serve!