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Concord Grape Cornmeal Cake

['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.

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