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