• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Bake It With Love

  • Grilling
  • Recipe Index
  • About
  • Cookbooks
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Grilling
  • Recipe Index
  • About
  • Cookbooks
  • Subscribe
×
Home » Recipes » Substitutions

Last Updated: May 29, 2021 by Angela Latimer · 3 Comments

Cornmeal Substitute

Jump to Recipe
Pin with cornmeal image and text overlay.

All of my easiest Cornmeal Substitute options including which ones work best to keep that amazing corn flavor or a nice texture! Substitutions that include other corn products, as well as wheat, and gluten-free choices plus how to make your own homemade cornmeal!

Large square image of yellow cornmeal in white bowl.
This staple ingredient is really easy to swap out for some quick and tasty substitute options!

13 Super Easy (and some surprising!) Cornmeal Substitutes

I think that all of us have experienced shortages in this past year. Whether it was a matter of store shelves being empty, or you simply ran out of cornmeal at home, I have compiled my list of fave substitutions!

My preference is to use other corn-based substitutes when I can to maintain flavor. However, if your dietary restrictions keep you from enjoying corn I have you covered too!

Table of contents

  • 13 Super Easy (and some surprising!) Cornmeal Substitutes
  • What is Cornmeal?
  • Corn-Based Substitutes
    • 1. Cornflour (or Polenta flour)
    • 2. Corn grits
    • 3. Polenta
    • 4. Corn flakes
    • 5. Tortilla chips
    • 6. Masa harina
    • 7. Hominy grits
    • 8. How To Make Homemade Cornmeal
  • Non-Corn Substitutes
    • 9. Semolina
    • 10. Ground oats
    • 11. Wheat flour
    • 12. Rice flour
    • 13. Ground flaxseed
  • More Great Substitutes!
  • Common Questions ( FAQs )

What is Cornmeal?

Cornmeal is nothing more than ground yellow or white corn, and occasionally blue corn. 'Field corn' is what most cornmeal is made from, rather than tastier sweet corn varieties. The cornmeal texture can vary from finely ground, to medium, to larger/coarser dried corn granules.

During the milling process, bran and germ are removed which increases the shelf life of cornmeal to as much as 1 year. For a richer flavor and more nutrients, look for stone-ground or whole-grain cornmeal.

Cornmeal is frequently used for:

  • Baked cornbread, Johnnycakes, hushpuppies, and corn fritters.
  • Crust coating for fried fish or chicken.
  • Tortillas.
  • And as a thickener for certain dishes.

What you choose as a cornmeal substitute in your recipes will depend upon two things: the desired flavor and texture.

Corn-Based Substitutes

These are the best substitutes for cornmeal if you're looking to match both flavor and texture! The plus side is that a bunch of these may be conveniently on hand and ready to use!

1. Cornflour (or Polenta flour)

This corn product is basically just very finely ground cornmeal. If you don’t like the crunch of cornmeal, this provides the same corn flavor but is finer textured.

Use cornflour in a 1:1 ratio in your recipes that call for fine cornmeal. Note that when you use cornflour your dishes will be lighter and less dense, and you will need to reduce the cooking time slightly.

2. Corn grits

Grittier than cornmeal so not going to be your best choice for lighter airier recipes, but are excellent for pancakes or cornbread. Either regular grits or hominy grits can be used.

Grits are very popular in Southern states as a side dish for breakfast. Grits are made from dent corn which has a different level of starch firmness than the sweet corn that we eat off the cob.

3. Polenta

Similar to grits but a little sweeter, polenta is basically just coarsely ground cornmeal. The main difference is that polenta is made only from yellow corn, specifically Italian eight-row flint corn.

Polenta actually is the name of the dish, similar to porridge, that originated in Northern Italy. *You can read more about corn and how it got to Italy plus the revival of the much more nutrient-dense eight-row flint heirloom corn here!

4. Corn flakes

Very likely to be in the cupboard and ready for a cornmeal emergency. Once crushed, these will stand in very nicely for cornmeal in recipes that need a little crunch and a nice corn flavor.

5. Tortilla chips

Sounds a bit bizarre, but what could be easier? After all, they are made from corn. Just pop into your food processor and grind. They will work in a pinch!

6. Masa harina

Another type of cornmeal made from corn kernels that have been cooked in lime water to remove the outer hull prior to grinding ( dried and ground hominy ). This process gives it a different flavor than regular cornmeal.

In Spanish masa harina means “dough flour” and is a staple in homemade tortillas.

7. Hominy grits

Similar in flavor and texture but slightly coarser than cornmeal. During the milling process, the corn is treated with lye (nixtamalization) which softens the kernels and aids in removing the hull.

You would use approximately ¾ of the amount of cornmeal called for in your recipe.

8. How To Make Homemade Cornmeal

You can also make homemade cornmeal using popcorn, fresh, or frozen corn! If you don't have a dehydrator, the plain popcorn will work best for you. Choose yellow or white popcorn to suit your desired recipe.

  1. To dehydrate fresh corn, choose your favorite cooking method and cook for approximately ¾ of the usual cooking time. Your corn should not be completely cooked before dehydrating. Cut the corn from the cob and transfer the kernels to a parchment paper-lined dehydrator tray.
    To dehydrate frozen corn, simply arrange the frozen kernels on a parchment paper-lined dehydrator tray.
  2. Set your dehydrator to 135ºF ( 57ºC ) and allow both fresh or frozen corn to run between 8 - 12 hours.
  3. Check at about the 6-hour mark, break apart any large chunks of corn, and give it a quick shake or flip to help the corn dehydrate evenly.
  4. The corn is ready when they are firm enough that you can't squeeze them ( like popcorn ). If you were to hammer a kernel with a meat mallet, it should break rather than turning to mush.
  5. Process your dehydrated corn or popcorn in a spice grinder, food processor, grain mill, or whatever you have with blades strong enough to do the job. 🙂 Continue until the cornmeal reaches your desired level of fineness. *Work in batches if needed.

Some dehydrators do not have a heat setting. In this case, simply turn the dehydrator on and check the corn about every 3 hours.

Non-Corn Substitutes

Another great set of options for a cornmeal substitute don't even have corn in them! Here are all of my 'next best' ideas for what to use when you're out of cornmeal.

9. Semolina

This is my absolute favorite non-corn-based substitute to use for so many reasons! Semolina is a high-protein ( and high-gluten ) flour made from hard durum wheat middlings. It's coarser than typical flour.

The course texture means that semolina can replicate the texture of cornmeal but also adds a wonderfully earthy, nutty flavor. You will need to slightly increase the amount called for in your recipe.

10. Ground oats

If you don’t necessarily want the corn flavor, this would be a perfect substitute for texture.

11. Wheat flour

You can easily substitute wheat flour for texture, but the flavor will not be the same as corn products.

12. Rice flour

The fine texture of rice flour makes it a great option to thicken soups, stews, and sauces. Similar to corn, rice flour has the advantage of being Gluten-free for those with restricted diets.

13. Ground flaxseed

Ground flaxseed can provide a crunchy texture, but will have a completely different and slightly bitter taste. The plus here? You can gain health benefits from the high protein content and rich fatty acids that flaxseed is known for.

More Great Substitutes!

Cooking SubstitutesHerb & Spice SubstitutesBaking Substitutes
Apple Cider VinegarBay LeafTapioca Starch
Sesame OilRosemary (Fresh & Dried)Cornmeal
Marsala WineTurmericPotato Starch
Dijon MustardCelery SaltCoconut Sugar
HorseradishTarragonButtermilk
Red Wine VinegarCardamom Brown Sugar
Masa HarinaPaprikaArrowroot Powder
Cream Cheese Chili PowderCornflour
Creme FraicheCilantroShortening
Worcestershire SauceVanilla Extract
ShallotsLemon Extract
More great substitute pages to help you out with all of your cooking and baking!

Common Questions ( FAQs )

Q. Can I use cornstarch to replace cornmeal?

A. Yes, if you are looking for something to thicken soups and sauces. It is preferred by some as it is translucent vs other thickeners being opaque.

Q. What can I use on pizza pans to replace cornmeal?

A: Parchment paper would be your best choice but you could also use polenta or grits. Avoid using flour as it has a tendency to burn.

Q. What can I use when I bake English muffins?

A: Just omit the dusting of cornmeal and use butter to grease your baking sheet so muffins don’t stick.

Q. Can I use breadcrumbs to replace cornmeal?

A: You can use breadcrumbs if you are coating or breading the outside of fried foods or a crunch topping However, breadcrumbs would not be as good in other applications.

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!

📖 Recipe Card

Large square image of yellow cornmeal in white bowl.
Print Recipe Leave A Comment
Love This Recipe?Click On A Star To Rate It!
5 from 28 reviews

Homemade Cornmeal

All of my easiest Cornmeal Substitute options including which ones work best to keep that amazing corn flavor or a nice texture! Substitutions that include other corn products, as well as wheat, and gluten-free choices plus how to make your own homemade cornmeal!
Author | Angela Latimer
Servings: 4 servings
Calories: 148kcal
Prep 10 minutes minutes
Cooking 8 hours hours
Total Time 8 hours hours 10 minutes minutes
Pin Recipe Share on Facebook

Ingredients
 

  • 4 cups corn (fresh, frozen, or canned)
  • 1 teaspoon salt (optional)

(Note: 2x or 3x only changes the ingredient list)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

Instructions
 

  • To dehydrate fresh corn, choose your favorite cooking method and cook for approximately ¾ of the usual cooking time. Your corn should not be completely cooked before dehydrating. Cut the corn from the cob and transfer the kernels to a parchment paper-lined dehydrator tray.
    To dehydrate frozen corn, simply arrange the frozen kernels on a parchment paper-lined dehydrator tray.
    *Drained canned corn does not work as well for dehydrating!
  • Set your dehydrator to 135ºF (57ºC) and allow both fresh or frozen corn to run between 8-12 hours.
  • Check at about the 6-hour mark, break apart any large chunks of corn, and give it a quick shake or flip to help the corn dehydrate evenly.
  • The corn is ready when they are firm enough that you can't squeeze them (like popcorn). If you were to hammer a kernel with a meat mallet, it should break rather than turning to mush.
  • Process your dehydrated corn or popcorn in a spice grinder, food processor, grain mill, or whatever you have with blades strong enough to do the job. Continue until the cornmeal reaches your desired level of fineness. *Work in batches if needed.

Notes

  • Some dehydrators do not have a heat setting. In this case, simply turn the dehydrator on and check the corn about every 3 hours.
  • Store your homemade cornmeal in an airtight container in a cool but dry, dark place.

Nutrition

Calories: 148kcal (7%) | Carbohydrates: 32g (11%) | Protein: 5g (10%) | Fat: 2g (3%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 336mg (10%) | Fiber: 4g (17%) | Sugar: 7g (8%) | Vitamin A: 405IU (8%) | Vitamin C: 8mg (10%) | Calcium: 5mg (1%) | Iron: 1mg (6%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Substitutions
Cuisine American
« Lucky Charms Bark
Hibachi Salmon »

Share This Recipe!

  • Share
  • X
  • Flipboard
  • Threads
  • WhatsApp
  • Email

Reader Interactions

Comments

    5 from 28 votes (28 ratings without comment)

    Thanks for coming! Ask anything - or let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Barbara says

    November 16, 2023 at 12:43 pm

    I am looking for a sub for cornmeal to make a hot mush cereal. Something with a nutty flavor and is a brown speck in the mush. We ate this back in the 40's and it might have been wheat or something like that but it sure was good and it wasn't a cornmeal ingredient in it.
    Thanks for any info you might provide for a recipe
    Barbara

    Reply
    • Angela @ BakeItWithLove.com says

      November 16, 2023 at 1:59 pm

      Do you mean Cream of Wheat? One of my favorite childhood cereals I just decided needs to be brought back to the now! This is the brand's site.

      Reply
  2. Valerie says

    August 08, 2022 at 2:46 pm

    I was thinking of substituting fine white cornmeal with Harina Pan which is used to make arepas. Have you ever tried making arepas? MMMMM! Delisioso!

    Reply

Primary Sidebar

Author bio photo with cake.

Hi there, I'm Angela

I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

Welcome to Bake It With Love. Enjoy!

More About Me ->

Grilling Recipes

  • Tasty, easy cookout food ideas to make and feed a crowd this summer.
    Easy Cookout Food Ideas: Best Dishes To Bring To A Cookout

  • Square image of sliced Arrachera steak on a cutting board.
    Arrachera (Mexican Steak for Tacos)

  • Square image of sliced Denver steak on a cutting board.
    Denver Steak

  • Square image of grilled ostrich steaks.
    Grilled Ostrich Steaks

  • Square image of grilled pineapple.
    Grilled Pineapple

  • Square image of sliced grilled skirt steak.
    Grilled Skirt Steak

See more Grilled →

Tasty Dinner Ideas

  • A square collage of four images showing easy summer crockpot meals including tender London broil pot roast, green beans and potatoes, grape jelly meatballs, and pork carnitas tacos.
    Summer Crockpot Meal Ideas

  • Panda Express honey sesame chicken copycat recipe plated with rice and garnished with more white sesame seeds.
    Panda Express Honey Sesame Chicken

  • A square image showing a bowl of tender wok fried marinated chicken with celery, onions, and black pepper sauce.
    Panda Express Black Pepper Chicken

  • Best leftover lobster recipes page image featuring four favorite dishes in a square collage.
    Leftover Lobster Recipes

  • Square collage image featuring 4 tasty recipes using leftover hard boiled eggs.
    Leftover Hard Boiled Eggs Recipes

  • Spider taco ring on baking sheet with taco toppings in the body and sliced olives for eyes.
    Spider Taco Crescent Ring

See more Main Dish →

Footer

As Seen On

As seen on these popular sites: Mashed, Tasting Table, Parade, MSN, Yahoo, Delish, The Pioneer Woman, Today, Taste of Home, and more.

↑ back to top

About

  • Meet The Team
  • Photo Sharing
  • Privacy Policy
  • Work With Me
  • Accessibility Statement

Recipes

  • Dinners
  • Desserts
  • Breakfasts
  • Cookies & Bars
  • Videos
  • Articles

AI-Free

Everything on Bake It With Love is created by me, where I share my experiences, with help from my team members and family.

I promise that BIWL is 100% free of AI content.

Get Social

Visit us on your favorite social media platforms!

Copyright © 2016-2025 Bake It With Love

Rate This Recipe

Your vote:




Let us know what you thought of this recipe:

This worked exactly as written, thanks!
My family loved this!
Thank you for sharing this recipe

Or write in your own words:

A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.