Lightly coat an 8-inch (20-cm) square baking dish with nonstick cooking spray.
Use a blender or food processor to chop the corn kernels into small bits.
Set aside.
In a large bowl, use an electric mixer to beat the butter and vegetable shortening until well combined.
Gradually add the masa harina flour to the butter mixture, slowly drizzling in the water while mixing.
Add the cornmeal, sugar, soy creamer, baking powder, and salt, mixing thoroughly after each addition.
Add the chopped corn to the mixture and mix on the lowest speed setting.
The batter should be thick, sticky, and lumpy from the corn.
Spread the mixture evenly into the prepared baking dish.
Cover the dish with aluminum foil and bake for 45–50 minutes, or until firm but still moist.
Remove from the oven, uncover, and let the cake stand for 15 minutes before serving.
Use an ice cream scoop for perfect portions.
Notes & Wine Advice
Serving Tip:Serve warm alongside your main course or as a dessert with a dollop of whipped coconut cream.Wine Advice:Pair with a sweet Riesling or a lightly sparkling Moscato for a delicious contrast.