Vegan Chili and Cornbread Casserole

Name: Vegan Chili and Cornbread Casserole
Ingredients: 3 Cups cornmeal; 3 Cups all-purpose flour; 2 Tablespoons baking powder; 2 Cups soy milk or other milk substitute; 1/4 Cup vegetable oil; 1/4 Cup maple syrup; Cooking spray; 3 Cups soy chorizo or other ground beef substitute, crumbled; Three 15-ounce cans red kidney beans, drained; One 15-ounce can corn, drained; 1 red bell pepper, chopped; One 24-ounce can tomato sauce, preferably organic; 2 Tablespoons chili powder; 1 Teaspoon salt; 1 Teaspoon cayenne; 1/2 Teaspoon ground cumin; 1 Tablespoon butter, melted (optional)