1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the egg and vanilla extract, mixing until well combined.
4. In another bowl, whisk together the gluten-free flour, cornmeal, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until a dough forms.
6. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes or until the edges are lightly golden.
8. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

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