Whole Wheat Cornbread

2 Cups Masa Harina (finely ground cornmeal, just what I had around)
1 Cup Whole Wheat Flour
2 teaspoons Baking Powder
4 Tbsp. Maple Syrup
2+ Cups Water (enough to make the right consisatency 4 cornbread, cornmeal sucks up a lot less moisture than masa harina, so it would be a lot less with true cornmeal)
2 Tbsp. Olive Oil

Sift dry ingredients. Mix wet ingredients. Combine and bake in an oiled or sprayed loaf pan or individual pans at 400 degrees for 25 minutes, or 325 in a convection oven