Preheat your oven to 350°F (175°C).

In a medium bowl, whisk together the cornmeal, all-purpose flour, baking powder, ground cinnamon, and salt.

In a separate bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Beat in the large egg and vanilla extract until fully combined.

Gradually add the dry mixture to the wet ingredients, alternating with milk, mixing until smooth.

Fold in optional cooked corn kernels evenly into the dough.

Drop dough onto a greased baking sheet, leaving about 2 inches of space between each scoop.

Bake for 12-15 minutes or until edges turn golden brown.