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Sweet Corn Casserole

What you need: 

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

What you do: 

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.

Preparation Time: 
55 minutes
Cooking Time: 
Recipe Category: 


Made this the other night and it was amazing.  I tossed a very small sprinkle of Daiya cheese on top to help offset the chili powder (for the kids...)  While I don't use fake cheese too much, this was pretty good.  Overall, an easy and very tasty recipe that everybody liked.


very good! so i didn't have masa harina; instead for that part i used about 1/3c AP flour and the rest corn meal. Also, the corn i used was canned and had already been heated up. annnd i threw the thing together really quickly. i also topped it with bread crumbs that i mixed with earth balance.
i really enjoyed it. it tastes like corn bread broken up with creamy corn. it's pretty rich-- next time i might cut down on the shortening/butter. also,  i added the sugar, but would add less next time. this would be excellent with chili or something spicy.

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