Concord Grape Cornmeal Cake

Name: Concord Grape Cornmeal Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Cuisine: American
Ingredients: 2 tablespoons unsalted butter, melted, cooled slightly, plus more; ½ cup all-purpose flour; ½ cup yellow cornmeal; 1 teaspoon baking powder; ½ teaspoon kosher salt; 2 whole large eggs; ½ cup sugar; 1 teaspoon finely grated lemon zest; ½ teaspoon vanilla extract; ¼ cup vegetable oil; 6 tablespoons buttermilk; 2 tablespoons honey; ½ pound Concord or black grapes; stemmed; seeds removed; divided

A delightful cornmeal cake studded with sweet Concord grapes, enhanced with honey and lemon zest. This moist cake combines the rustic texture of cornmeal with bursts of grape flavor throughout.

8 servings

55 min

Published October 4, 2025

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Ingredients

•2 tablespoons unsalted butter, melted, cooled slightly, plus more
•½ cup all-purpose flour
•½ cup yellow cornmeal
•1 teaspoon baking powder
•½ teaspoon kosher salt
•2 whole large eggs
•½ cup sugar
•1 teaspoon finely grated lemon zest
•½ teaspoon vanilla extract
•¼ cup vegetable oil
•6 tablespoons buttermilk
•2 tablespoons honey
•½ pound Concord or black grapes
•stemmed
•seeds removed
•divided

Cooking Instructions

1.
Preheat oven to 350°F. Butter an 8x8x2" baking dish. Whisk 1/2 cup plus 2 tablespoons flour, cornmeal, baking powder, and salt in a medium bowl; set aside. Whisk eggs, sugar, lemon zest, and vanilla in a large bowl to combine. Add oil and 2 tablespoons melted butter; whisk to blend. Whisk in flour mixture, then buttermilk. Stir in honey, being careful not to fully incorporate.
10 min
2.
Pour batter into prepared dish. Toss half of grapes with a large pinch of flour in a medium bowl until well coated. Scatter over cake batter.
5 min
3.
Bake until cake turns light golden brown around the edges and starts to set, 15-17 minutes. Remove from oven and scatter remaining grapes over cake. Continue to bake until top is golden brown and cake springs back when pressed, 20-25 minutes longer. Transfer to a wire rack. Let cool slightly in pan. Serve warm or at room temperature.
40 min

Ingredients

•2 tablespoons unsalted butter, melted, cooled slightly, plus more

•½ cup all-purpose flour

•½ cup yellow cornmeal

•1 teaspoon baking powder

•½ teaspoon kosher salt

•2 whole large eggs

•½ cup sugar

•1 teaspoon finely grated lemon zest

•½ teaspoon vanilla extract

•¼ cup vegetable oil

•6 tablespoons buttermilk

•2 tablespoons honey

•½ pound Concord or black grapes

•stemmed

•seeds removed

•divided

Cooking Instructions

Preheat oven to 350°F. Butter an 8x8x2" baking dish. Whisk 1/2 cup plus 2 tablespoons flour, cornmeal, baking powder, and salt in a medium bowl; set aside. Whisk eggs, sugar, lemon zest, and vanilla in a large bowl to combine. Add oil and 2 tablespoons melted butter; whisk to blend. Whisk in flour mixture, then buttermilk. Stir in honey, being careful not to fully incorporate.

10 min

Pour batter into prepared dish. Toss half of grapes with a large pinch of flour in a medium bowl until well coated. Scatter over cake batter.

5 min

Bake until cake turns light golden brown around the edges and starts to set, 15-17 minutes. Remove from oven and scatter remaining grapes over cake. Continue to bake until top is golden brown and cake springs back when pressed, 20-25 minutes longer. Transfer to a wire rack. Let cool slightly in pan. Serve warm or at room temperature.

40 min