Best Cornmeal Substitutes

We've got you covered with the perfect cornmeal substitute whether you're baking, cooking, or finding a swap for a specific dish.

We love the gorgeous golden hue cornmeal adds to our copycat McDonald's pancakes, but sometimes we are in need of a quick swap or we want to change some of our recipes up. Check out our list of suggested swaps for baking, cooking, and other dishes where cornmeal is typically the key ingredient.

= Gluten-free substitute

Jump to:

• What is Cornmeal?
• Choosing Your Substitute
• Baking Substitutes
• Cooking Substitutes
• Best All-Around Substitute
• Substitutes for Bread
• Substitutes for Pizza
• Substitutes for English Muffins
• Substitutes for Chili
• Substitutes for Corn Dogs
• FAQ
• Recipes to try

What is Cornmeal?

Cornmeal is a versatile flour made from ground and dried corn kernels. It comes in various textures, from fine to coarse, and is used in a wide range of dishes, including bread, snacks, and as a coating for fried foods. Cornmeal is a key ingredient in many traditional dishes, such as cornbread, johnnycakes, hushpuppies, polenta, grits, and tortilla chips.

One of our favorite features is that it's naturally gluten-free, we often make dinners with cornmeal when cooking for guests in case anyone has a gluten sensitivity. Plus, it's a good source of fiber, and various vitamins and minerals.

Choosing Your Substitute

When considering swapping out cornmeal in baking or cooking, there are several factors to keep in mind:

• Texture - Cornmeal provides a distinct texture to baked goods and other dishes. Substituting it with a different flour may result in a change in the final texture of the product.
• Flavor - Cornmeal has a unique, slightly sweet, and nutty flavor that contributes to the overall taste of a dish. Replacing it with another ingredient may alter the flavor profile.
• Gluten content - Cornmeal is naturally gluten-free, so if you are replacing it with wheat flour, be aware that this will introduce gluten into the recipe, which may affect the texture and structure of the final product.
  • - Look for this label to quickly find other gluten-free substitutes
• Liquid absorption - Different flours absorb liquids differently. When substituting cornmeal with another flour, you may need to adjust the amount of liquid in the recipe to achieve the desired consistency.
• Nutritional profile - Cornmeal contains specific nutrients, such as fiber and certain vitamins and minerals. Replacing it with another ingredient may change the nutritional value of the dish.

Baking Substitutes

Here are some suggested baking substitutes for cornmeal:

1. Polenta - Coarsely ground cornmeal that can be used as a direct substitute in most recipes. It has a similar flavor and texture to regular cornmeal.
   • 1 cup cornmeal = 1 cup polenta
2. Corn grits - Similar to polenta but more coarsely ground. Grits can be used as a substitute in recipes where a slightly coarser texture is desired.
   • 1 cup cornmeal = 1 cup corn grits
3. Masa harina - A type of cornmeal treated with lime, commonly used in Mexican cuisine. It can be used as a substitute in recipes where a slight lime flavor is acceptable.
   • 1 cup cornmeal = 1 cup masa harina
4. Wheat flour - A common substitute for cornmeal, wheat flour will result in a finer texture and may require adjusting the liquid in the recipe due to its higher absorption.
   • 1 cup cornmeal = ¾ cup wheat flour
5. Rice flour - A gluten-free substitute that can be used in place of cornmeal. It may result in a slightly denser and chewier texture compared to cornmeal.
   • 1 cup cornmeal = 1 ¼ cups rice flour
6. Almond flour - Another gluten-free substitute that can be used in place of cornmeal. It will add a nutty flavor and may result in a slightly denser texture.
   • 1 cup cornmeal = 1 ½ cups almond flour
7. Chickpea flour - A high-protein, gluten-free substitute for cornmeal. It can add a slightly nutty and earthy flavor to baked goods.
   • 1 cup cornmeal = ⅞ cup chickpea flour

Remember to make any necessary adjustments to liquid ingredients when using substitutes to achieve the desired consistency in your baked goods.

Cooking Substitutes

When swapping out cornmeal in cooking or frying, consider the dish's desired texture, flavor, and how the substitute will react to the cooking method. Some substitutes may absorb more liquid or have a different coating ability compared to cornmeal.

Here are some common cooking and frying substitutes for cornmeal:

1. Semolina - A coarse flour made from durum wheat, semolina can be used as a substitute for cornmeal in dishes like polenta or as a coating for fried foods. It has a slightly nutty flavor and provides a crispy texture.
   • 1 cup cornmeal = 1 cup semolina
2. Breadcrumbs - Plain breadcrumbs can be used as a coating for fried foods in place of cornmeal. They provide a crispy, golden-brown exterior and a slightly softer texture compared to cornmeal.
   • 1 cup cornmeal = 1 cup breadcrumbs
3. Panko - Japanese-style breadcrumbs that are lighter and flakier than regular breadcrumbs. Panko can be used as a substitute for cornmeal when coating foods for frying, resulting in a light and crispy texture.
   • 1 cup cornmeal = 1 cup panko
4. All-purpose flour - A common substitute for cornmeal in cooking and frying. When used as a coating, all-purpose flour creates a smoother, less grainy texture compared to cornmeal.
   • 1 cup cornmeal = 1 cup all-purpose flour
5. Rice flour - A gluten-free substitute for cornmeal in cooking and frying. Rice flour can be used as a coating for fried foods, resulting in a light, crispy texture.
   • 1 cup cornmeal = 1 cup rice flour
6. Cornstarch - A fine, powdery starch that can be used as a coating for fried foods. Cornstarch creates a very crispy, almost glass-like exterior when fried.
   • 1 cup cornmeal = ½ cup cornstarch

Remember to adjust the seasoning when using substitutes, as some may have a less pronounced flavor compared to cornmeal. Additionally, the final texture of the dish may vary slightly depending on the substitute used.

Best All-Around Substitute

Polenta - The best all-around cornmeal substitute depends on the specific recipe and dietary requirements. However, based on versatility and similarity in texture and flavor, polenta is often considered the best all-around substitute for cornmeal.

Polenta is a type of coarsely ground cornmeal that can be used in a 1:1 ratio in most recipes calling for cornmeal. It has a comparable texture and a similar slightly sweet, nutty flavor profile. Polenta works well in both baking and cooking applications, making it a versatile substitute.

Substitutes for Bread

When substituting cornmeal in bread recipes, like cornbread, consider options that provide a similar texture and flavor while maintaining the bread's structure. Here are some cornmeal substitutes suitable for bread:

1. Polenta - Coarsely ground cornmeal that can be used as a 1:1 substitute for cornmeal in bread recipes. It provides a similar texture and flavor profile.
2. Corn grits - Another corn-based option that can replace cornmeal in bread in a 1:1 substitute ratio. Grits have a slightly coarser texture than polenta but will still work well in bread recipes.
3. Masa harina - A type of cornmeal treated with lime, commonly used in Mexican cuisine. It can be used as a 1:1 substitute for cornmeal in bread, adding a subtle lime flavor.
4. Wheat flour - A common substitute for cornmeal in bread recipes. Replace cornmeal with an equal amount of wheat flour, or use a combination of wheat flour and cornmeal for a balance of texture and flavor.
5. Oat flour - A gluten-free substitute that can replace a portion of the cornmeal in bread recipes. Use a 1:1 ratio when substituting oat flour for cornmeal.
6. Almond flour - Another gluten-free option that can be used to replace a portion of the cornmeal in bread recipes. Use a 1:1 ratio when substituting almond flour for cornmeal.
7. Semolina - A coarse flour made from durum wheat that can be used as a cornmeal substitute in bread. It provides a slightly nutty flavor and a texture similar to cornmeal.

Keep in mind that the final texture and flavor may differ from the original recipe when using substitutes. Adjustments to the liquid content may be necessary to achieve your desired consistency. Additionally, gluten-free substitutes may result in a denser or more crumbly texture compared to bread made with cornmeal or wheat flour.

Substitutes for Pizza

Cornmeal is commonly used in pizza making to prevent the dough from sticking to the pizza peel or baking sheet, enhance the texture and flavor of the crust, and promote browning. Its coarse texture adds a slight crunch and nutty flavor to the pizza crust, while also helping to create a golden-brown, crispy exterior. Some traditional pizza recipes call for cornmeal, and it can also be used as a gluten-free option for those with gluten sensitivities.

Non-stick Substitutes

When looking for cornmeal substitutes to prevent pizza dough from sticking to the peel or baking sheet, consider the following options:

1. Semolina - A coarse flour made from durum wheat that can be used as a 1:1 substitute for cornmeal. It has a similar texture and provides a good barrier between the dough and the peel.
2. All-purpose flour - A common substitute for cornmeal that is readily available. Dust the pizza peel or baking sheet with a thin layer of all-purpose flour to prevent sticking.
3. Bread crumbs - Fine, dry bread crumbs can be used in place of cornmeal. They provide a similar texture and help prevent the dough from sticking to the surface.
4. Rice flour - A gluten-free alternative to cornmeal. Rice flour has a fine texture that can be used to dust the pizza peel or baking sheet, preventing the dough from sticking.
5. Wheat bran - The outer layer of the wheat kernel can be used as a substitute for cornmeal. It has a coarse texture that helps prevent sticking and adds a slightly nutty flavor.

When using any of these substitutes, be sure to dust the peel or baking sheet lightly and evenly. Avoid using too much, as this can result in a dry or gritty texture on the bottom of the crust.

Pizza Dough Substitutes

When substituting cornmeal in pizza recipes, consider options that provide a similar texture and flavor while ensuring a crispy crust. Here are some cornmeal substitutes suitable for pizza:

1. Semolina - A coarse flour made from durum wheat that can be used as a 1:1 substitute for cornmeal on pizza. It provides a crispy texture and slightly nutty flavor.
2. Bread crumbs - Fine, dry bread crumbs can be used as a substitute for cornmeal on pizza. They provide a crispy texture and can be seasoned with herbs and spices for added flavor.
3. All-purpose flour - A common substitute for cornmeal on pizza. Dust the pizza peel or baking sheet with all-purpose flour to prevent sticking and create a crispy crust.
4. Wheat bran - The outer layer of the wheat kernel, wheat bran can be used as a substitute for cornmeal on pizza. It provides a slightly nutty flavor and a crispy texture.
5. Rice flour - A gluten-free substitute for cornmeal on pizza. Rice flour can be used to dust the pizza peel or baking sheet, creating a crispy crust.
6. Almond flour - Another gluten-free option that can be used as a substitute for cornmeal on pizza. Almond flour provides a slightly nutty flavor and a crispy texture.
7. Polenta - Coarsely ground cornmeal that can be used as a 1:1 substitute for regular cornmeal on pizza. It provides a similar texture and flavor profile.

When using substitutes for cornmeal in pizza, keep in mind that the final texture and flavor may differ slightly from the original recipe. Some substitutes, particularly gluten-free options, may result in a slightly different crust texture compared to pizza made with cornmeal or wheat flour.

Substitutes for English Muffins

When looking for cornmeal substitutes in English muffin recipes, consider the following options:

1. Semolina - A coarse flour made from durum wheat that can be used as a 1:1 substitute for cornmeal. It provides a similar texture and flavor to the English muffins.
2. Polenta - Coarsely ground cornmeal that can be used as a 1:1 substitute for regular cornmeal in English muffin recipes. It offers a comparable texture and flavor profile.
3. Farina - A type of wheat cereal that has a fine, granular texture. It can be used as a substitute for cornmeal in English muffin recipes, providing a slightly different texture but similar flavor.
4. All-purpose flour - While it will result in a different texture, all-purpose flour can be used as a substitute for cornmeal in English muffin recipes. Use a 1:1 ratio when replacing cornmeal with all-purpose flour.
5. Whole wheat flour - Substituting cornmeal with whole wheat flour will result in a denser, more wholesome texture. Use a 1:1 ratio when replacing cornmeal with whole wheat flour.
6. Rice flour - A gluten-free alternative that can be used to replace cornmeal in English muffin recipes. Rice flour will provide a slightly different texture but can be used in a 1:1 ratio.
7. Bread crumbs - Fine, dry bread crumbs can be used as a substitute for cornmeal in English muffin recipes. They will provide a slightly different texture but can help create a crispy exterior.

Some substitutes may result in a denser or softer texture compared to English muffins made with cornmeal. Adjust the liquid content of the recipe as needed to achieve the desired consistency.

Substitutes for Chili

Cornmeal is often used in chili recipes as a thickening agent, helping to create a heartier and more substantial texture. It also adds a subtle corn flavor and slight grittiness that complements the other ingredients and provides a pleasant texture variation. Many traditional chili recipes, particularly those from the southern United States and Mexico, include cornmeal as an authentic ingredient.

When looking for cornmeal substitutes in chili recipes, consider the following options:

1. Masa harina - A type of corn flour treated with lime, commonly used in Mexican cuisine. It can be used as a 1:1 substitute for cornmeal in chili recipes, providing a similar flavor and texture.
2. Polenta - Coarsely ground cornmeal that can be used as a 1:1 substitute for regular cornmeal in chili recipes. It adds a comparable texture and flavor to the dish.
3. Tortilla chips or corn tortillas - Crumble tortilla chips or cut corn tortillas into small pieces and use them as a substitute for cornmeal in chili. They will provide a similar corn flavor and help thicken the chili.
4. All-purpose flour - While it won't contribute the same corn flavor, all-purpose flour can be used as a thickening agent in chili recipes. Start with half the amount of flour compared to the cornmeal called for in the recipe, and adjust as needed.
5. Crushed crackers - Finely crushed saltine crackers or other plain crackers can be used as a substitute for cornmeal in chili. They will help thicken the chili and provide a slightly different texture.
6. Quinoa - Cooked quinoa can be used as a substitute for cornmeal in chili recipes. It will add a slightly nutty flavor and provide a similar texture to the dish.
7. Oats - Quick-cooking or rolled oats can be used as a substitute for cornmeal in chili. They will help thicken the chili and provide a slightly different texture.

Some substitutes may result in a thicker or thinner consistency, so adjust the liquid content of the recipe as needed.

Substitutes for Corn Dogs

When looking for cornmeal substitutes in corn dog recipes, consider the following options:

1. All-purpose flour - A common substitute for cornmeal in corn dog batter. Replace the cornmeal with an equal amount of all-purpose flour for a slightly different texture and flavor.
2. Panko breadcrumbs - Japanese-style breadcrumbs that can be used as a substitute for cornmeal in corn dog batter. They will provide a light and crispy texture to the corn dog coating.
3. Regular breadcrumbs - Plain breadcrumbs can be used as a substitute for cornmeal in corn dog batter. They will create a slightly softer texture compared to cornmeal.
4. Masa harina - A type of corn flour treated with lime, commonly used in Mexican cuisine. It can be used as a 1:1 substitute for cornmeal in corn dog batter, providing a similar flavor and texture.
5. Rice flour - A gluten-free alternative to cornmeal in corn dog batter. Rice flour will result in a slightly different texture but can be used in a 1:1 ratio.
6. Gluten-free flour blend - A store-bought or homemade blend of gluten-free flours can be used as a substitute for cornmeal in corn dog batter. Follow the package instructions or recipe for the appropriate ratio.
7. Crushed corn tortilla chips - Finely crush corn tortilla chips and use them as a substitute for cornmeal in the corn dog batter. They will provide a similar corn flavor and a slightly crunchy texture.

Some substitutes may result in a softer or crispier exterior compared to corn dogs made with cornmeal. Adjust the liquid content of the batter as needed to achieve the desired consistency.

FAQ

Recipes to try

What's for dinner tonight? Let us make that decision easy for you with any of these delicious recipes:

Choosing The Right Substitution

When selecting a cornmeal substitute, consider the dish you're preparing and the flavors you want to achieve. Some substitutes may work better in certain recipes than others. Don't be afraid to experiment and find what works best for your taste or dietary needs.

Whatever you decide, we would love to hear how your dish turned out in the comments below.