Thomcord Grape and Corn Cake Recipe - Los Angeles Times

Name: Thomcord Grape and Corn Cake Recipe - Los Angeles Times
Ingredients: 455 grams (1 pound) Thomcord grapes, washed and dried; 52 grams (1/4 cup) granulated sugar; 1/4 teaspoon fine sea salt; 1/2 lemon; 1 tablespoon whole milk; 1 1/4 teaspoons cornstarch; 107 grams (3/4 cup) all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon fine sea salt; 2/3 cup buttermilk; 113 grams (1/2 cup; 1 stick) unsalted butter, melted and cooled, plus more for greasing; 108 grams (1/2 cup) packed light brown sugar; 1 teaspoon pure vanilla extract; 2 large eggs, room temperature; 74 grams (1/2 cup) yellow cornmeal, preferably medium-grind

www.latimes.com

Early fall Thomcord grapes and the taste of summer corn combine in this sweet and savory between-seasons upside-down cake that's easy to make.

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Ingredients

455 grams (1 pound) Thomcord grapes, washed and dried
52 grams (1/4 cup) granulated sugar
1/4 teaspoon fine sea salt
1/2 lemon
1 tablespoon whole milk
1 1/4 teaspoons cornstarch
107 grams (3/4 cup) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
2/3 cup buttermilk
113 grams (1/2 cup; 1 stick) unsalted butter, melted and cooled, plus more for greasing
108 grams (1/2 cup) packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs, room temperature
74 grams (1/2 cup) yellow cornmeal, preferably medium-grind