Combine cornmeal, cooked quinoa, flour, coconut bacon, nutritional yeast, salt, baking soda, and baking powder in medium mixing bowl. Stir well with whisk to combine.
Combine maple syrup, sauteed onions and peppers, mashed sweet potato, and milk in a small mixing bowl. Stir to combine.
Add wet mixture to dry mixture. Stir again to combine.
Pour into a greased glass baking dish or into a muffin pan with muffin liners.
Bake in oven for 30 minutes or until toothpick comes out clean.
Allow to cool completely or may stick to your pan/muffin liners.
Recipe by Peppers and Peaches at https://www.peppersandpeaches.com/loaded-quinoa-veggie-cornbread/