Chili-Cornbread Casserole

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For the Chili Layer:
4 15 1/2-oz. cans kidney beans, drained
2 12-oz. pkgs. burger crumbles
1 cup canned or frozen corn kernels
2 15-oz. cans tomato sauce
2 Tbsp. chili powder
1/2 tsp. cayenne pepper
1 tsp. salt
1/4 tsp. onion powder
1 tsp. cumin

For the Cornbread Layer:
2 cups yellow cornmeal
1 1/2 cups whole-wheat flour
1 Tbsp. baking powder
1 tsp. salt
2 cups soy milk, original flavor
4 Tbsp. vegetable oil
1 Tbsp. maple syrup
1 4-oz. can green chilies, drained (optional)

• Mix all the ingredients for the chili layer together and spread into a 9″x3″ baking dish. Set aside.
• In a bowl, combine all the dry ingredients for the cornbread layer. In a separate bowl, combine the wet ingredients.
• Add the liquid mixture to the dry mixture and stir until just blended.
• Pour this cornbread batter over the chili mixture and spread to the edges of the dish.
• Bake at 375°F for 20 to 25 minutes, until a toothpick inserted into the cornbread comes out dry.

Makes 6 to 8 servings