1/2 cup masa harina flour
1/4 cup vegan buttery spread
2 tablespoons vegetable shortening
2 cups frozen whole kernel corn, partially thawed
3 tablespoons cold water
1/4 cup granulated sugar, optional
3 tablespoons corn meal
2 tablespoons nondairy milk
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon chili powder, optional
1. Preheat oven to 350 degrees Fahrenheit and lightly grease 9" pie plate. Place flour, buttery spread and vegetable shortening in food processor, process until creamy.
2. Add corn and water, process until corn is coarsely chopped. Combine sugar, corn meal, milk, baking powder and salt in medium bowl. Stir in corn mixture until combined. Spread into prepared pie plate. Sprinkle with chili powder, if desired.
3. Bake 40 to 50 minutes or until firm and lightly browned around edge. Cool on wire rack for 15 minutes before serving. Scoop or cut into wedges to serve.