🌾 Grains & Starches

Cornmeal Substitutes: Complete Guide

Discover the best cornmeal substitutes for every cooking need. Complete guide covering polenta, grits, masa harina, and more for cornbread, pizza, frying, and baking.

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Quick Answer

The best cornmeal substitutes are Polenta (1:1), Corn Grits (1:1), Masa Harina (1:1), Corn Flour (1:1), and Semolina (1:1). Choose based on your specific recipe needs.

Best Substitutes

Polenta

1:1

Coarse ground cornmeal, essentially the same as cornmeal. Perfect 1:1 substitute for most recipes.

Best for:

cornbreadpizzabakingfryinggeneral cooking

Polenta is just coarse cornmeal. Use in equal amounts for identical results.

Corn Grits

1:1

Coarse ground corn, very similar to cornmeal. Excellent substitute for most applications.

Best for:

cornbreadbakingfryinggeneral cooking

Grits are essentially cornmeal with a coarser grind. Use in same amounts.

Masa Harina

1:1

Corn flour treated with lime, similar texture to cornmeal. Great for Mexican dishes and baking.

Best for:

cornbreadbakingMexican dishestortillas

Has a slightly different flavor due to lime treatment. Use in equal amounts.

Corn Flour

1:1

Finer ground corn, similar flavor to cornmeal. Perfect for baking and when you want finer texture.

Best for:

bakingcornbreadwhen you want finer texture

Finer than cornmeal but same flavor. Use in equal amounts.

Semolina

1:1

Wheat-based flour with similar texture to cornmeal. Good substitute when you want similar texture.

Best for:

bakingpizzawhen you want similar texture

Made from durum wheat, not corn. Use in same amounts for similar texture.

Almond Flour + Cornstarch

3:1 (almond flour to cornstarch)

Keto-friendly substitute that mimics cornmeal texture. Good for low-carb diets.

Best for:

keto bakinglow-carb recipesgluten-free

Mix 3 parts almond flour with 1 part cornstarch. Adjust based on recipe needs.

Coconut Flour + Cornstarch

2:1 (coconut flour to cornstarch)

Paleo-friendly substitute for cornmeal. Absorbs more liquid than cornmeal.

Best for:

paleo bakinggluten-freelow-carb

Mix 2 parts coconut flour with 1 part cornstarch. Reduce liquid in recipe by 25%.

Cooking Tips

  • 💡For cornbread: Use polenta or grits for best texture and flavor
  • 💡For pizza: Use fine cornmeal or corn flour for dusting pizza stones
  • 💡For frying: Use coarse cornmeal or polenta for best crunch
  • 💡For baking: Fine cornmeal works best in most baked goods
  • 💡For self-rising cornmeal: Add 1.5 tsp baking powder and 0.5 tsp salt per cup of regular cornmeal
  • 💡For keto recipes: Use almond flour + cornstarch mixture
  • 💡For paleo recipes: Use coconut flour + cornstarch mixture
  • 💡For gluten-free: All corn-based substitutes are naturally gluten-free
  • 💡For UK recipes: Use polenta as it's more commonly available
  • 💡For Australian recipes: Use corn grits or polenta

Frequently Asked Questions

Summary

Complete guide to cornmeal substitutes: polenta, grits, masa harina, corn flour, and more. Perfect ratios and tips for cornbread, pizza, frying, and baking.