Out of Cornmeal, one case
Cornmeal substitutes, in depth
7 options, ranked, with the exact amount
Use Polenta
Same amount as the cornmeal
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.
- Verdict —
- Works
- Best for —
- cornbread
One casethe full cornmeal card
Every option, one card
Ranked| # | Substitute | Instead of cornmeal | Verdict |
|---|---|---|---|
| 1 | Polentacornbread | Same amountWorks | Works |
| 2 | Corn gritscornbread | Same amount | No verdict on record |
| 3 | Masa harinacornbread | Same amount | No verdict on record |
| 4 | Corn flourbaking | Same amount | No verdict on record |
| 5 | Semolinabaking | Same amountTweak it | Tweak it |
| 6 | Almond flour + cornstarchketo baking | 3 parts almond flour to 1 part cornstarchTweak it | Tweak it |
| 7 | Coconut flour + cornstarchpaleo baking | 2 parts coconut flour to 1 part cornstarchTweak it | Tweak it |
Polenta
identical taste and texture
Coarse ground cornmeal, essentially the same as cornmeal. Good 1:1 substitute for most recipes.
- Best for
- cornbread, pizza, baking, frying, general cooking
Polenta is just coarse cornmeal. Use in equal amounts for identical results.
Corn grits
identical taste, slightly coarser texture
Coarse ground corn, very similar to cornmeal. Excellent substitute for most applications.
- Best for
- cornbread, baking, frying, general cooking
Grits are essentially cornmeal with a coarser grind. Use in same amounts.
Masa harina
slightly different · similar texture
Corn flour treated with lime, similar texture to cornmeal. Great for Mexican dishes and baking.
- Best for
- cornbread, baking, Mexican dishes, tortillas
Has a slightly different flavor due to lime treatment. Use in equal amounts.
Corn flour
identical taste, finer texture
Finer ground corn, similar flavor to cornmeal. Good for baking and when you want finer texture.
- Best for
- baking, cornbread, when you want finer texture
Finer than cornmeal but same flavor. Use in equal amounts.
Semolina
different taste, similar texture
Wheat-based flour with similar texture to cornmeal. Good substitute when you want similar texture.
- Best for
- baking, pizza, when you want similar texture
Made from durum wheat, not corn. Use in same amounts for similar texture.
Almond flour + cornstarch
different taste, similar texture
Keto-friendly substitute that mimics cornmeal texture. Good for low-carb diets.
- Best for
- keto baking, low-carb recipes, gluten-free
Mix 3 parts almond flour with 1 part cornstarch. Adjust based on recipe needs.
Coconut flour + cornstarch
different taste, similar texture
Paleo-friendly substitute for cornmeal. Absorbs more liquid than cornmeal.
- Best for
- paleo baking, gluten-free, low-carb
Mix 2 parts coconut flour with 1 part cornstarch. Reduce liquid in recipe by 25%.
How it behaves in this recipe
Cornmeal serves as a base ingredient in many recipes, providing texture, flavor, and structure. The recommended substitutes work because they offer similar properties - whether it's the coarse texture for cornbread, the fine grind for dusting, or the binding properties for baking.
Tips for substituting cornmeal
10 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 1½ tsp baking powder and ½ 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
Notes on cornmeal
- For dusting pizza stones: Use fine cornmeal, corn flour, or semolina
- For cornbread texture: Polenta and grits provide the best results
- For frying: Coarse cornmeal or polenta gives the best crunch
- For gluten-free needs: All corn-based substitutes are naturally gluten-free
- For low-carb diets: Use almond flour + cornstarch mixture
- For paleo diets: Use coconut flour + cornstarch mixture
Questions
8 questionsCan I substitute polenta for cornmeal?
Yes! Polenta is essentially coarse cornmeal, so it's a good 1:1 substitute. Use the same amount in any recipe.
What's the best cornmeal substitute for cornbread?
Polenta or corn grits work best for cornbread as they provide the same texture and flavor. Use in equal amounts.
Can I use masa harina instead of cornmeal?
Yes, masa harina can substitute for cornmeal in a 1:1 ratio. It has a slightly different flavor due to lime treatment but works well in most recipes.
What's a good keto substitute for cornmeal?
Mix 3 parts almond flour with 1 part cornstarch. This creates a similar texture while keeping carbs low.
Can I substitute grits for cornmeal?
Absolutely! Grits are essentially cornmeal with a coarser grind. Use in equal amounts for most recipes.
What's the difference between cornmeal and polenta?
They're essentially the same thing - both are ground dried corn. Polenta typically refers to the coarser grind and Italian preparation method.
Can I use corn flour instead of cornmeal?
Yes, corn flour is just finer ground corn. Use in equal amounts, but expect a slightly finer texture in your final dish.
What's a good substitute for self-rising cornmeal?
Add 1.5 tsp baking powder and 0.5 tsp salt per cup of regular cornmeal to make your own self-rising cornmeal.