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Place one rack in the top third of your oven and one in the bottom third. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
In a medium bowl, combine the flour, masa harina, cornmeal, baking powder, baking soda, and salt. Set aside.
In a large bowl or the bowl of a stand mixer, beat together the butter and sugar until thoroughly combined.
Beat in the egg; scrape the bottom and sides of the bowl and beat again briefly, if necessary.
Add the dry ingredients, stirring just until incorporated.
Scoop the dough by the heaping ¼-cupful onto the prepared pans, leaving 4” between each cookie to allow for spreading.
Place the two pans of cookies in the oven and bake them for 13 to 16 minutes, rotating the pans halfway through.
Remove the cookies from the oven and allow them to cool slightly before serving.
Store leftover cookies, well-wrapped, at room temperature for several days; freeze for longer storage.