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Carefully drain, (not press) the liquid from a 16-ounce block of firm Silken tofu. Cut in in half. You will be using only 8 ounces.
In a blender, place tofu, vinegar, lemon juice, and chia seeds. Blend together on high until the tofu mixture is smooth and well blended. Set aside.
Drain the sweet corn. You will not be draining the creamed corn. Melt the butter.
Into a med/large bowl, add in all ingredients: two cans of drained sweet corn, two cans of creamed corn, melted vegan butter, tofu mixture, vegan cornbread mix, and vegan shredded cheddar. Stir together until well blended.
Spray the cooking pot/liner of the slow cooker with cooking spray. Pour in the mixed ingredients. Set on high for 3 hours or until cooked through. If this is the first time making this recipe, check for doneness at 2 and a half hours. Spoon up some of the bottom to see if it's already browned.