- 2 tablespoons unsalted butter, melted, cooled slightly, plus more
- 1/2 cup plus 2 tablespoons all-purpose flour; more for grapes
- 1/2 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1/2 cup sugar
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon vanilla extract
- 1/4 cup vegetable oil
- 6 tablespoons buttermilk
- 2 tablespoons honey
- 1/2 pound Concord or black grapes, stemmed, seeds removed, divided
- 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.
- 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.
- 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.