Cornmeal Substitutes
Cornmeal is a staple in dishes like cornbread, hushpuppies, and crispy coatings. But if you’re out, don’t worry, there are plenty of simple substitutes that can step in. Some will give you that classic crunch, while others offer a smoother finish, depending on what you’re making. The best part? You likely have at least one of these options in your pantry already.
Whether you’re baking, frying, or trying something new, there’s a swap that can work for your recipe. Some stand-ins have a similar flavor to cornmeal, while others bring a different twist that can still work well.
Why You Need Cornmeal
Cornmeal serves a few purposes in cooking and baking. Here are some reasons to keep it on hand:
- It adds texture and flavor to cornbread and similar dishes.
- Works as a simple coating for fried foods like fish, chicken, and vegetables.
- It can be stirred into soups and stews to help thicken them.
- Brings a slightly gritty, corn-flavored element to cookies, muffins, pancakes, quick breads, and desserts.
Common substitutes for cornmeal
Let’s check out the best and easiest cornmeal substitutes.
Corn Grits
Grits come from the same type of corn as cornmeal but are a bit coarser. To get a closer match in texture, give them a few pulses in a blender or food processor. They work nicely in cornbread, pancakes, and other baked dishes, and you can use them as a 1-to-1 swap for cornmeal.
“I’ve used grits as a substitute for cornmeal when I’m out, and they work really well! Since they’re a bit coarser, I like to pulse them in a food processor first for a finer texture, especially when making cornbread. The flavor is nearly identical, and they give baked goods a nice, hearty bite.”
— Kristin King, Dizzy Busy and Hungry
Cornflour
Cornflour is ground more finely than cornmeal, which gives baked goods a softer, lighter texture. It’s often used to thicken soups, stews, and sauces, and because it cooks more quickly, you may need to shorten the baking time a bit. In most recipes, cornflour can be swapped in directly for cornmeal without issue.
Cornflakes
If you’ve got cornflakes in the pantry, you can crush them into a fine powder to use in place of cornmeal. Choosing a low-sugar variety works best, and they’re especially handy for breading and frying meats or tofu. In most recipes, cornflakes can be swapped in at a simple 1-to-1 ratio.
Polenta
Polenta is coarsely ground, similar to cornmeal, though giving it a few quick pulses in the blender can help match the texture more closely. It’s a versatile option that works well in both sweet and savory recipes, from muffins to cornbread. You can use it as an equal swap for cornmeal in most dishes.
Tortilla Chips
Tortilla chips can be crushed into a fine texture that works much like cornmeal. They bring extra flavor to fried foods and can also be stirred into soups or chili as a thickener. Because they’re already salted, it’s best to cut back on the added salt in your recipe. You can substitute them at a simple 1-to-1 ratio.
Hominy Grits
Hominy grits share the same flavor profile as cornmeal but have a coarser texture. Giving them a quick grind helps them line up more closely. Because they’re partially cooked, they can make dishes turn out a bit softer, so adjusting the liquid is a good idea. For best results, use about ¾ cup of hominy grits in place of every 1 cup of cornmeal.
Masa Harina
Masa harina is made from corn that’s been soaked in lime water, giving it a stronger flavor and denser texture than cornmeal. Since it absorbs more moisture, you may need to add a little extra liquid when using it. It works well as a substitute in recipes like pancakes, muffins, and cornbread, and can usually be swapped in cup for cup.
Ground Oats
Blended oats make a handy substitute for cornmeal when needed. While the flavor and texture aren’t quite the same, they work especially well in baked treats like cookies and cakes. Just adjust the liquid in your recipe if necessary, and swap them in at equal amounts.
All-Purpose Flour
All-purpose flour can be used in place of cornmeal, but it gives a smoother finish without the signature grit. It works best in coatings and batters where the corn flavor isn’t essential. In most cases, you can swap it in directly.
No Cornmeal, No Problem
Running out of cornmeal doesn’t mean you have to put dinner or baking on hold. There are plenty of simple substitutes you can use without making a trip to the store. From flour and breadcrumbs to polenta or even more creative options, there’s always a way to keep your recipe on track. Keep these swaps handy, and you’ll be set no matter what you’re making.
