Substitutes for Cornmeal: 10 Best Alternatives +FAQs!

Cornmeal is a type of flour derived from ground corn kernels. Even though they both come from the corn kernel, they are not the same. Cornmeal’s grain size is more significant than corn flour.

Cornmeal is a cereal that some people eat for breakfast. It’s also utilized to prepare a variety of foods. It has a rougher surface than wheat flour while being finely milled.

It manifests itself as a powder structure with a granular surface. It’s important not to confuse it with cornstarch, yet some refer to corn flour as cornstarch.

It’s worth noting that the corn used to create cornmeal is nothing like the old-fashioned corn harvested in the middle of the year. The bland field corn that has generally developed in the fields dried is used to make cornmeal. The maize is prepared in various ways once it has been dried.

In today’s article, I’ll discuss a few cornmeal substitutes you can use if you don’t have any on hand, but your recipe calls for it. Corn grits, polenta, cornflour, and other options are among them. Let’s take a look at the two sections: corn-filled and non-corn-filled.

Cornmeal alternatives

Before choosing a substitute, be sure you know how cornmeal will affect your recipe. Cornmeal has two functions: it improves the flavor and texture of your food.

Consider all things with a comparable surface if the cornmeal surface is required. As a result, if you have a recipe that calls for cornmeal taste, use corn goods instead. If you are allergic to corn, choose goods that do not include corn.

1. Corn Grits

Corn grits are similar to white cornmeal in appearance. Maize grits have an indistinguishable flavor since they are made from similar parts of the corn plant.

Because the grain size is more significant, I recommend using fewer corn grits. There isn’t much of a transition going on. However, 3/4 of the first cornmeal is a good starting point.

Corn grits provide a somewhat thicker yet fluid porridge ideal for meals that require a fluid consistency. If you want to match the consistency of cornmeal exactly, use a blender, food processor, or processor to reduce your corn grits to a similar size.

You can also use a ratio of cornmeal to corn grits if you don’t have the exact amount of cornmeal that a recipe calls for. For example, many cornbread recipes call for a half-corn grits, half-cornmeal ratio, which can give your dish a more complex surface. Grits made from hominy maize will also help.

2. Polenta is another option.

Polenta is made by grinding corn kernels, similar to corn grits. The main distinction is that polenta is cooked with yellow maize rather than white corn.

The polenta-based dish will be sweeter and lighter in color. While polenta can be used as a cornmeal substitute, pounding the item down to a consistency similar to cornmeal is preferable. While transitioning from cornmeal to polenta proportions will require minor mystery.

3. Flour made from corn (polenta)

If your recipe calls for “fine” cornmeal, you can usually replace it with cornflour, weight for weight. Texturally, the surface is indistinguishable. Thus it will be a comparable item.

If you’re sticking with corn things, I recommend using molecular quantities greater than or equal to the cornmeal the recipe calls for.

You can make it work with smaller grain sizes, but the end product’s surface will be more difficult to predict. Flour has a larger surface area than its coarser ingredients. This can give the food a unique corn flavor.

It will also result in faster cooking times. With specific recipes, you can cut the prep time in half.

4. Corn chips

Corn chips should be crushed in a food processor until they reach the molecular size of cornmeal. As if you were using cornmeal, add it to the recipe. The majority of corn chips are heavily salted, which will change the flavor of your dish. If you don’t want any salt in your corn chips, don’t add any.

Alternatives to Corn

5. Semolina

Semolina is a unique flour prepared by finely grinding durum wheat kernels. This flour is slightly coarser than regular wheat flour, and it resembles the surface of cornmeal all the more closely.

I recommend using more semolina than the recipe calls for in the first place. It has a darker appearance and a more natural flavor than regular wheat flour. This will aid in the creation of a thicker, cornmeal-like surface.

6. Ground Flaxseed

Although ground flaxseed closely resembles cornmeal on the surface, the flavor is distinct. Because of the defensive nature of plant seeds, flax is bitterer.

Because of its extra dense innards, some argue that ground flaxseed is a better option than cornmeal.

7. Flour made from wheat

Wheat flour is a superior material that can be used in cornmeal. The flavor will appear to be maltier, and the surface will be smoother (less abrasive).

Fortunately, wheat flour is subtle enough to change it by adding other ingredients. To get a flavor you like, you may need to play with the sugar and salt amounts.

8. Flour made from rice

Compared to cornmeal, rice flour has a better consistency and a unique flavor. The flavor will be sweeter but difficult to distinguish because the surface will be slightly stickier. I strongly urge you to put it to the test and report back to me.

9. Breadcrumbs or ground oats

Cornmeal can be replaced with ground oats or breadcrumbs. The texture of cornmeal is not mentioned in any of the ingredients we’ve mentioned so far. I know, I know, I’ve talked about how many people avoid cornmeal because they don’t like the lumpiness, so why would I bring texture up positively?

Considering everything, many people enjoy cornmeal specifically for its texture. Cornmeal can be replaced with ground oats and breadcrumbs in recipes that call it a surface ingredient.

If you have a recipe that calls for cornmeal for texture, but you don’t want to use corn, these are simple substitutions. Ground oats get extra attention because they are lower in carbohydrates than bread crumbs.

10. Tortilla chips

Smashed tortilla chips can be used as a last-ditch cornmeal substitute. When making something with cornmeal as a base, such as hotcakes or cornbread, it can usually be used in place of cornmeal. Corn tortilla chips have a different flavor than cornmeal. Aside from that, the surface is quite different. When you don’t have anything else on hand, though, it’s an acceptable substitution.

Associated Questions:

Is it possible to replace cornmeal with flour?

You can also use flour instead of cornmeal as a substitute. Cornmeal can be substituted with rice or wheat flour.

When used as a cornmeal substitute for baking, they’re incredibly effective. You can also try combining wheat flour and ground oats in a mixture.

Cornmeal and cornstarch are the same things.

Cornstarch is a corn-derived starch. It’s not the same as cornmeal at all. Corn flour is a problematic term because both finely crushed cornmeal and cornmeal are sometimes termed corn flour. Thickening sauces with cornstarch is typical.

What can I use as a cornmeal substitute on a baking sheet?

If a recipe calls for cornmeal for the surface, you can use semolina, breadcrumbs, ground oats, and other alternatives. If you don’t mind the flavor, wheat flour, rice flour, tapioca, and other flours can be used. They can be used in baking as a cornmeal alternative.

On a pizza stone, what can I use instead of cornmeal?

Semolina, cornmeal, and material are all excellent options for making pizza on a stone. I’ve been using material more recently solely for the sake of convenience.

If you prefer, you can take the material out once the outside layer has started to cook a few minutes into the cooking period. My stone is always on the burner for me.

Final Thoughts

While these alternatives won’t have the same taste and flavor as cornmeal, they’re still excellent alternatives.