The 9 Best Substitutes for Cornmeal

Cornmeal is a common carbohydrate ingredient used in many different types of foods, from pizza crusts to things like polenta, cookies, and even pancakes.

However, as the name suggests, cornmeal is made from corn, and some people try to avoid this type of product.

If you’re one of those people, you need a good cornmeal substitute that produces similar taste and results, but has different ingredients.

Whatever you are doing, and whatever the reason you need a surrogate, you have to know your options.

So what is a good substitute for cornmeal?

The best substitutes for cornmeal are polenta, grits, and even ground chips. In general, these substitutes can be used in place of cornmeal for most recipes. Other possible substitutes are cornmeal, grits, breadcrumbs, and ground flaxseed.

In this guide, we’ll share with you the 9 best cornmeal substitutes, breaking them down so you know what they’re best for.

Whether you’re making pizza, corn dogs, or something else entirely, we’ve got you covered!

Read on for the 9 best cornmeal substitutes and much more.

How to choose a substitute for cornmeal

There are a few things you should know before jumping into choosing a cornmeal substitute. Although there are many different options, you should be familiar with what you are making and how it might affect your dish.

This part of our guide is simply to share some valuable information with you so that you can ultimately make a fully informed decision.

Corn flour explained

Let’s start with the basics. To choose a substitute for cornmeal, you need to understand what it is and what its purpose is.

Cornmeal is made from corn, as the name suggests. It is specifically made with ground yellow corn.

Cornmeal has different consistencies. It can be thick or thin; it just depends on your needs or what is available even in your local stores.

The reason many people look for substitutes is that cornmeal is traditionally made from dent corn. Dent corn has a great corn flavor and texture, but it is also often high in starch.

Cornmeal is common for making things like cornbread, but there are a number of bread and crust recipes that also call for cornmeal to get that similar texture and flavor. It creates a flavorful, crunchy crust layer that people really like.

Corn Flour Vs. Corn Starch

Cornmeal and cornstarch are not the same, although they are often confused.

They are very different and also have different purposes. Both are made from corn, but that’s where their similarities end.

Cornstarch is a gluten-free product and is mainly used as a thickener. Sometimes used with flour or as a substitute for it.

This white powder is made from the endosperm of corn kernels. The main use of cornstarch is as a thickening agent. It is very fine by nature.

Cornmeal uses the entire corn kernel. It is often used to add flavor or even texture to a dish and is most often used for things like bread, crusts, doughs, and other similar items.

Their sole purpose is to add some texture or flavor to a dish that might otherwise be a bit boring.

To carry out substitutions

There are a ton of different substitution options, so here are some final notes on how to choose one.

The first thing you have to determine is what exactly is the purpose of the cornmeal in your recipe. Cornmeal can be used for different things and may have a different responsibility in some recipes.

Typically, cornmeal is used to add flavor or to add texture. What is essential to the recipe you are making will ultimately define what should or should not be your substitute.

For example, if it’s for flavor, you’ll want another corn product for a similar flavor complement.

Here are some good examples.

The best cornmeal substitute for pizza

In pizza, cornmeal is used primarily for texture. So, in this case, you don’t have to worry so much about the flavor of the corn as about a similar structure and texture.

You can use something like a flour substitute or even oats, nuts, or flaxseed as a reliable substitute in this case.

The Best Cornmeal Substitute for Corndogs

Los corndogs son obvios, ya que el nombre implica que el maíz forma parte del sabor del empanado y no sólo de la textura. Lo más probable es que tus sustitutos aquí tengan que llevar también maíz.

Prueba con algo como copos de maíz, sémola de maíz o harina de maíz. Incluso puedes reducir el maíz y mezclarlo con otro sucedáneo si quieres.

El mejor sustituto de la harina de maíz para hornear

Cuando se trata de hornear, presta mucha atención a lo que estás horneando.

Cuando trabajes en una bandeja para hornear, lo más probable es que puedas utilizar algún tipo de harina para sustituir la harina de maíz, dependiendo de lo que estés haciendo. Prueba con algo como harina de maíz, harina de trigo o incluso linaza molida.

Revisión de los 9 mejores sustitutos de la harina de maíz

Ahora que tienes algo de información de fondo, vamos a averiguar qué sustitutos puedes buscar.

Recuerda que hay muchas opciones estupendas, pero tienes que considerar tu receta en su conjunto y determinar primero cuál es la intención de la harina de maíz y, a partir de ahí, elegir un sustituto adecuado.

A continuación, encontrarás nuestra selección de los 9 mejores sustitutos de la harina de maíz.

1. Harina de maíz

Si necesitas un sustituto que siga utilizando el maíz, pero tal vez en menor medida, puedes probar la harina de maíz.

Es una gran opción para cosas como el pan de maíz o los perritos de maíz, cuando realmente necesitas ese sabor a maíz como parte de la mezcla. También puedes mezclar harina de maíz con otro tipo de harina para reducir el maíz si lo necesitas.

For example, you can modify a recipe like cornbread or pizza crust to use cornflower instead of cornmeal.

It’s not a huge difference, but the key here is that you’re reducing the total amount of corn and the type of corn used in crafting the item.

In these cases, we recommend that you use a traditional common flour of your choice and complement it with cornmeal.

This way, you still get the flavor you’re looking for, but you use less corn and a better overall corn product, as opposed to cornmeal.

The stone-ground process retains the nutrients. The only ingredient here is whole kernel corn, so there are no concerning additives or ingredients to pay attention to.

2. Corn kernels

For the simplest possible solution, turn to grits.  This is another option if you need the flavor of corn but also want that texture that cornmeal gives you.

Again, it’s made from corn, so you get the hearty corn flavor. This substitute is plain and simple, and you can substitute in pretty much equal parts.

This won’t get rid of the corn if that’s your purpose in looking for a substitute, so keep that in mind.

We also have several corn-free options, so read on for them. Grits are known for their gritty texture, so you won’t be able to use them for every recipe.

If you do decide to use grits, be sure to use it in a recipe where the gritty texture won’t bother you, as it’s even grittier than cornmeal. This will be more suitable for things like cornbread or possibly corn dogs.

The good thing about these is that they are wheat and gluten free. They only use all-natural corn with no additives to worry about.

3. Wheat flour

Wheat flour is a very good substitute for bakery items and things like pancakes and waffles or pizza crust.

This is because it is a flour with a similar texture, and yet it does not have corn in it. So if you don’t specifically need the flavor of corn, this is the way to go.

Wheat flour is very easy to find and you can also use it for many other things in your kitchen.

Wheat flour is typically made from things like wheat, grain, and flour. It’s going to be very similar to cornmeal, but it won’t have corn in it if you’re working to stay away from corn in your diet.

This is flour in every way. It is made specifically with wheat, rather than corn like cornmeal. This is probably our top substitute recommendation if you don’t need corn flavor in the recipe you’re making.

King Arthur Whole Wheat Flour is 100% whole wheat and Non-GMO Project Verified. It is also kosher.

They use sprouted whole wheat and grind it so that it retains nutritional value in the grinding process. This is a quality company with a quality product.

4. Breadcrumbs

If you need a good substitute for the breading but don’t want to use cornmeal, you can try breadcrumbs instead.

This is where texture comes into play. Cornmeal has a distinct texture, a bit gritty. That’s why it’s used so often for breading, for that and for the flavor it adds.

If you don’t want to lose the texture in the breading, breadcrumbs may be the perfect alternative for you. If you’re specifically looking for a substitute that doesn’t lose the texture you’re looking for, this is a really great option!

You won’t have any corn flavor, but you will get the same overall texture results. You can add a little cornmeal if you are also looking for flavor.

They come as traditional breadcrumbs or they can also come seasoned. In most cases, you’ll only want to use the original or the whole grain, unless you prefer a seasoned option.

5. Ground oats

Ground oats are another perfect substitute when you’re looking for a similar texture. Again, you won’t get the corn flavor here, but if you’re looking for the texture of a corn-free substitute, this is a really great option.

Ground oats can be used for almost any substitute for cornmeal, except for things where corn is an essential flavor.

It replaces things like pizza, breading, and other similar items where the corn flavor is not an essential part of the mix, but rather the gritty texture.

Again, this will not have any corn flavor at all, so if you need that hint of corn flavor, you can add a small amount of cornmeal.

This cuts down on the corn and gives you a similar end result without sacrificing flavor too much. You will most likely have to grind the oats yourself if you don’t want them chunky.

6. Polenta

If you want something that has a similar flavor and texture, check out polenta.

Polenta is made with ground corn kernels, so it uses corn, but polenta uses yellow corn instead of white corn, clearly differentiating it from cornmeal.

Polenta is usually a bit thicker than cornmeal, but it might be the closest substitute to cornmeal in every way.

In the end, you may notice a more yellow hue and possibly a slightly sweeter taste, but it won’t be a huge difference.

If you choose to use polenta, we recommend that you grind it a bit more to achieve a more cornmeal-like consistency.

This will also help you a bit when measuring, so you can measure equal amounts instead of trying to guess how much to substitute to get similar results.

You can also use polenta flour here. It will taste similar to cornmeal, but it will be a bit grittier so that it has a more cornmeal-like texture.

Polenta has many other uses too, especially if you like authentic Italian dishes, so it’s the perfect time to try new things.

7. Ground corn chips

You may have thought about using ground corn chips for breading and other similar uses. You may have also used them to cover casseroles and the like.

Ground corn chunks can be the perfect substitute for cornmeal, especially for breading or even for your pizza crust alternatives.

Just take the corn bits you have in your pantry or a fresh bag from the store, if necessary, and grind them to a semi-powdery consistency.

They don’t need to be perfectly ground, because you’ll want them slightly gritty to maintain that cornmeal texture.

Just grind them to a cornmeal-like consistency and they’ll be a nearly identical substitute for almost any dish that calls for cornmeal.

If you grind them well, you can substitute them in the same proportion as the cornmeal.

We are not going to make a product recommendation in this case. Chances are, you already have some in your pantry or have one you can use at your local grocery store.

If you’re worried about salt, look for lightly salted or just original corn chips that don’t have extra salt.

8. Grits

Grits produce a similar texture, but uniquely different flavor than cornmeal. If you’re looking for flavor and texture, you can always add a touch of polenta or cornmeal to even out the differences.

Grits are sometimes known to have a slight earthiness to the flavor, so keep that in mind. However, the texture is coarse, making the texture more like cornmeal than a traditional flour.

Grits is flour, but you grind the wheat kernels in a different milling process, so this is what creates the coarser results in the end, which are more similar to cornmeal in texture.

This provides you with a suitable alternative that does not contain corn, but is not as fine as wheat flour. 

You can use it in equal proportions to replace cornmeal in any recipe. If you need the flavor of corn, add a small amount of cornmeal.

9. Ground flaxseed

Finally, we leave you one more option that has a texture similar to that of cornmeal, but its flavor is different.

It makes a really good substitute though, and as with the other options, you can always mix in a touch of cornmeal if you really want that corn flavor in your recipe.

Ground flaxseed can be used for any type of substitute , from pizza to breading, and anything in between, and will do really well by texture comparison.

The flavors here vary quite a bit, but flaxseed is known for its nutritional values, so it’s a great healthy alternative.

There are a few cornbread recipes made with ground flaxseed and you might be impressed with the results if you try it.

Again, if you’re reducing the corn but want the flavor, add a touch of cornmeal to make it more like it.

Conclution

We hope this guide to finding the best cornmeal substitute is a valuable resource for you.

There are several options on the market, but we have endeavored to narrow them down to the best ones and also share how they may compare or differ.

Don’t be afraid to go out and try new things. You may be surprised.