Preheat oven to 425 degrees F.
Add all dry ingredients to a large mixing bowl and whisk together. Add oil almond and almond milk and whisk until well combined. Add chipotle peppers and Parmesan and gently fold in until evenly distributed.
Spray a 8 inch square baking dish or a medium skillet evenly with cooking oil. Pour in cornbread batter and use the spatula to spread to create an even surface. Sprinkle the top with the remaining parmesan cheese. Bake for 30-35 minutes until the surface of the cornbread is golden brown.
Remove from the oven and allow to cool for 15-20 minutes before slicing and serving.