Cream the softened butter with the granulated and brown sugars until light and fluffy.
Beat in the egg and vanilla.
Whisk together the flour, cornmeal, baking soda, cornstarch, baking powder, and salt, then mix into the wet ingredients until just combined.
Scoop into balls and place on a lined baking sheet. Bake at 350F for about 10-12 minutes, until the edges are set but the centers are still soft. Let cool.
Make the buttercream: whip the softened butter until fluffy, then beat in the powdered sugar, honey, and salt until smooth and whipped.
Top each cooled cookie with a dollop of whipped honey buttercream, drizzle with more honey, and finish with flaky sea salt.
Sweet, a touch savory, with a chewy cornbread-like texture. The creator gated the written method, so the mixing steps follow standard creamed-cookie technique (quantities are hers); bake time is approximate. From Rachel / eatatmaudes on Instagram.
