Chili and Cornbread

 Ingredients:

	5 oz dried kidney beans or pinto beans, cooked
	1/2 cup corn
	8 oz tomato sauce
	1 teaspoon chili powder
	1/4 teaspoon garlic powder
	1/4 teaspoon onion powder
	1/4 teaspoon cumin
	1/2 cup cornmeal
	1/3 cup whole wheat flour
	1/4 teaspoon baking powder
	1/2 cup milk
	1 tablespoon maple syrup

Instructions:
	Combine first set of ingredients and place in baking pan. Mix cornbread ingredients and spread over the chili.
	Bake at 375' for 20-25 minutes.