2	#10 cans	vegetarian chili beans, with their juice
3	cups	textured vegetable protein (optional)
3	cups	water
6	cups	frozen corn
6	cups	corn meal
2	tbsp.	baking soda
1 1/2	tsp.	salt
9	cups	lowfat milk (soy, rice, or dairy)
1/2	cup	vinegar
1/2	cup	oil

Combine chili beans, textured vegetable protein, water, and corn in a steam tray. Place in a 400°F oven until hot, about 30 minutes.

In a bowl, combine corn meal, baking soda, and salt. Stir in milk, vinegar, and oil. Pour over the hot bean mixture. Bake unitl the bread is set and golden brown, about 30 minutes.

Makes 48 servings

Nutrition information per serving: 234 calories (14% from fat); 9g protein; 41g carbohydrate; 4g fat; 329mg sodium; 28mg calcium.