Beat the butter and sugar together until the butter is light and fluffy, about 3-5 minutes
Add eggs and vanilla extract. Mix together until well combined.
In a separate bowl, sift together the flour, cornmeal, baking powder, and salt.
With the stand mixer on low speed, slowly add the dry ingredients into the wet ingredients a little bit at a time, just until combined (do not over mix).
Add the corn kernels and cheese bits. Mix on low speed just until combined.
Using a 1 ¾ inch ice cream scoop, scoop out the cookies onto a parchment paper-lined baking sheet.
Chill the dough for at least 1 hour in the fridge.
Bake in a pre-heated 350ºF (175ºC) oven for 10-15 minutes, or just until the edges of the cookie has set (do not over bake).
Allow cookies to fully cool before enjoying
