A simple, rustic grape cornmeal cake recipe with all the depth of fresh Jellyberry grapes from Divine Flavor. Bake this yummy, delicate, lightly sweet cornmeal cake and watch it disappear!

grape cornmeal cake on a white plate served with a cup of coffee

 I teamed up with Divine Flavor to share this irresistible cornmeal cake recipe. As always, all opinions are my own.

This cake, guys, it’s so perfect for brunches, bridal or baby showers, really any little get together. Your friends and family will go crazy for it. I seriously love the combination of flavors – the lemony cornbread flavor with the sweet juicy Jellyberry grapes is amazing. Speaking of Jellyberries, this was my first time trying them and I’m smitten. Have you ever heard of or tried Jellyberries from Divine Flavor?

several pieces of grape cornmeal cake served on white plates with silver forks and a cup of coffee

Divine Flavor Jellyberries

Buckle up – I’m going to get geeky on you for a second. Did you know that Divine Flavor follows the most stringent food safety procedures and state-of-the-art quality practices to offer a product that is the most flavorful, nutritious and healthy? They are my go-to for the freshest fruits and veggies. I love that they use natural and improved agricultural methods to ensure healthier crops that are richer in nutrients and offer sustained shelf quality. You will taste the difference in their organic jellyberry grapes because they are full of sweet, delicious juiciness and have the BEST taste. So perfect for this scrumptious cake!

dark purple grapes in a metal colander

And bonus: Dark purple grapes means higher antioxidants than other grapes, the Jellyberry variety is reminiscent of older Concord-like flavor grapes, a bite gives a burst of tasty grape jam. And they’re seedless, which means there’s no worry with the hassle of seeding them before throwing them into the cake batter. Yassss!

The list of benefits is just straight up 🍇🏆💯🍇🏆💯!

dark red grapes on the vine with a lemon, milk and sugar in the background

How to make this Grape Cornmeal Cake recipe:

Let’s talk about the recipe. It’s super simple, I promise.

Start with your dry ingredients in a large bowl and the wet ingredients + sugar in a smaller bowl.

glass bowl with flour and cornmeal and glass bowl with eggs, milk and sugar

Mix each bowl of ingredients separately and then stir the wet ingredients into the dry.

mixing flour with egg and milk in a large glass mixing bowl

And the star of this lovely cake… it’s obvi. The JELLYBERRY GRAPES! 🍇👈🏼

Like, hey/quick reminder/note to self – grapes really DO rock.

They are naturally sweet, deliciously healthy, and not only do they make the perfect What Do I Eat While Watching TV Snack — grapes are a must on all of my cheeseboards, I LOVE snacking on them frozen and have you ever tried them in a smoothie? Wowsers… so good!

For this cake recipe, cut the larger grapes in half and don’t worry about cutting the really small ones. Toss with about 1/2 tablespoon or so of flour. Protip: This will keep the grapes from sinking to the bottom of the cake. Another protip: When I make this cake again, I’ll be adding about 1/2 cup to 1 cup more of grapes.

grapes mixed with flour in a small glass mixing bowl

Toss a little over half of the floured grapes in with the batter and stir.

floured grapes mixed with batter in a large glass bowl

Now, transfer the cake mixture to an 8×8″ baking pan that has been greased or sprayed with a nonstick cooking spray. Bake the cake for about 5 minutes and then add the other 1/4 of grapes to the top. I wish I would have used more grapes here. Don’t be stingy with those tasty little gems!

batter for grape cornmeal cake in a square baking pan

Lastly, bake the cake until golden on top and the sides are starting to pull away from the pan. I baked mine for about 25 minutes longer. Let the cake cool in the pan for about 10 or so minutes. Once you taste it, try not to eat it all. It’s that good, friends!

baked cornmeal cake in a square metal baking pan

While you’re at it, give some of my other sweet treat recipes a try!

Cranberry Pecan Banana Bread

Healthy Pecan Pie

Healthy Apple Crisp

Have you tried Divine Flavor fruits and/or veggies? Find out more about Divine Flavor here and get tons of recipe inspiration by following Divine Flavor on Instagram.

I’d love to know if you make this (or any) recipe! Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

grape cornmeal cake on a white plate with a silver fork
grape cornmeal cake on a white plate served with a cup of coffee
5 from 1 vote
Nutrition Facts
Grape Cornmeal Cake
Amount Per Serving (1 piece)
Calories 224 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1.5g9%
Monounsaturated Fat 6g
Cholesterol 41.1mg14%
Sodium 150.6mg7%
Potassium 37.8mg1%
Carbohydrates 31.9g11%
Fiber 0.7g3%
Sugar 18.6g21%
Protein 3.2g6%
Vitamin A 125IU3%
Vitamin C 3.5mg4%
Calcium 25mg3%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:9 servings
Grape Cornmeal Cake
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
35 mins

A simple, rustic grape cornmeal cake recipe with all the depth of fresh Jellyberry grapes from Divine Flavor. Bake this yummy, delicate, lightly sweet cornmeal cake and watch it disappear!  

  • 1/2 cup plus 2 tablespoons all-purpose flour + more for grapes
  • 1/2 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/3 cup almond milk
  • 3/4 cup plus 2 tablespoons turbinado sugar, divided*
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon vanilla extract
  • 1/3 cup olive oil
  • 1 cup Jellyberry Grapes from Divine Flavor** stemmed, halved, divided
  1. Preheat oven to 350°F. Prepare an 8x8" baking pan with nonstick cooking spray. Whisk 1/2 cup plus 2 tablespoons flour, cornmeal, baking powder, and salt in a large bowl; set aside. Whisk eggs, milk, sugar, lemon zest, and vanilla in a medium bowl to combine. Add oil; whisk to blend. 

  2. Add egg/oil mixture to the bowl with flour and stir to combine.

  3. Toss about 3/4 cup of the grapes with about 1/2 tablespoon flour in a medium bowl until well coated. Gently stir grapes into batter. Pour batter into prepared pan.

  4. Bake for about 5 minutes. Remove from oven and scatter remaining grapes over cake. Push them partially into the cake. Finish with a sprinkle of about 2 tablespoons turbinado sugar (optional). Continue to bake until top and sides are golden brown and cake springs back when pressed, 25-30 minutes longer. Transfer to a wire rack. Let cool slightly in pan. Serve warm or at room temperature.

Recipe Notes

*Regular sugar will also work.

**Next time I make this recipe, I will use about 1 1/2 to 2 cups of halved grapes. More grapes would have been even better!

Author: Kim
Course: Brunch, Dessert
Cuisine: American
Keyword: Grape Cornmeal Cake, Grape Snack Cake, Rustic Grape Cake

Did you make this recipe?

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