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.
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
1:1Coarse ground cornmeal, essentially the same as cornmeal. Perfect 1:1 substitute for most recipes.
Best for:
Polenta is just coarse cornmeal. Use in equal amounts for identical results.
Corn Grits
1:1Coarse ground corn, very similar to cornmeal. Excellent substitute for most applications.
Best for:
Grits are essentially cornmeal with a coarser grind. Use in same amounts.
Masa Harina
1:1Corn flour treated with lime, similar texture to cornmeal. Great for Mexican dishes and baking.
Best for:
Has a slightly different flavor due to lime treatment. Use in equal amounts.
Corn Flour
1:1Finer ground corn, similar flavor to cornmeal. Perfect for baking and when you want finer texture.
Best for:
Finer than cornmeal but same flavor. Use in equal amounts.
Semolina
1:1Wheat-based flour with similar texture to cornmeal. Good substitute when you want similar texture.
Best for:
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:
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:
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
Can I substitute polenta for cornmeal?
Yes! Polenta is essentially coarse cornmeal, so it's a perfect 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.
Summary
Complete guide to cornmeal substitutes: polenta, grits, masa harina, corn flour, and more. Perfect ratios and tips for cornbread, pizza, frying, and baking.