Preheat your oven to 350°F (175°C).

Line a baking sheet with parchment paper.

In a mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.

In another bowl, beat the softened butter until creamy, then add sugar and mix until light and fluffy.

Add the egg and vanilla extract to the butter mixture, mixing until fully combined.

Gradually add the dry mixture into the wet mixture, stirring until just combined.

Gently fold the corn kernels into the cookie dough.

Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 12-15 minutes or until the edges are golden.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.