Preheat oven to 400°F. Place a seasoned cast-iron skillet in the oven to warm while you prepare the remaining ingredients.
In a medium bowl, mix cornmeal, plant-based buttermilk, sugar, and extra virgin olive oil, if using. Gently stir to combine, until no large cornmeal pockets remain.
Melt the vegan butter, reserving about a tablespoon of butter for later.
In a separate bowl, whisk dry ingredients (all-purpose flour, baking soda, baking powder, and salt) together.
Slowly incorporate the dry mixture into the wet cornmeal mixture, until no large clumps of flour are visible. Pour in the melted vegan butter and stir until just combined.
Whip the aquafaba using a stand or hand mixer until stiff peaks form, after a few minutes of whipping.
Fold in the whipped aquafaba, or "aquafaba eggs" into the batter, treating the dough gently, so as not to overmix.
Add the chives and sundried tomatoes, stirring to evenly distribute.
Remove the cast iron skillet from oven and add the reserved tablespoon of butter to melt (it will sizzle!) and allow the butter to evenly cover the bottom of the skillet.
Pour batter into the skillet and bake for about 30 minutes, or until the cornbread is a light, golden brown and a toothpick inserted in the center comes out clean.
Allow to cool in the skillet for about 20 minutes before serving to enjoy warm! Store in the refrigerator for up to 3 days, or freeze for up to 3 months. Enjoy!