Preheat the oven to 400 degrees F. Coat a 9-inch square baking pan with nonstick spray; set aside.
In a medium bowl beat butter until it is creamy. Add the sugar and beat until fluffy. Add the flour and beat until well mixed.
Using a wooden spoon, mix the cornmeal, cinnamon, salt, baking powder, vanilla, and egg into the butter mixture.
Gently fold in the corn.
Pour the batter into the prepared baking pan and sprinkle with white sugar and cinnamon to your preference.
Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Allow the cake to cool on a wire rack in the pan for 15 minutes. Cut and serve.
