Directions

• Over a medium bowl, drain and press creamed corn through a mesh strainer. In a small pot over medium-low heat, combine 1/4 cup corn liquid, cream, and granulated sugar and cook until thickened and caramel-like, about 8 to 10 minutes. Transfer to heat-proof bowl, then chill in fridge to let cool completely, about 30 minutes.
• In a large bowl using a hand-mixer or in the bowl of a stand mixer, cream together butter, brown sugar, and salt until smooth. Add in cooled corn caramel and continue to beat until mixture is lightened and resembles frosting, 2 to 3 minutes. Add in egg yolk and beat to combine fully, scraping down sides of bowl as needed.
• Fold in flour, cornmeal, baking soda, and baking powder until fully combined. Cover and transfer to the refrigerator and chill for at least 2 hours, preferably overnight.
• Scoop and roll chilled dough into 1 1/2″ balls, about 2 tablespoons each. Place in a single layer on a parchment-lined plate or baking sheet and freeze for at least 30 minutes.
• When ready to bake, preheat oven to 350°. Line two baking sheets with parchment. Transfer frozen dough balls to prepared sheets, spaced 4″ apart.
• Bake until edges are deeply golden and center is puffy, about 12 minutes.
• Let cool on baking sheets for 5 minutes, then use a fish-spatula to transfer to a cooling rack.