Cornmeal is a go-to ingredient for everything from cornbread to crispy coatings, but what if you run out? There’s no need to panic — plenty of easy swaps can do the job just as well, and some keep that signature crunch, while others give you a smoother texture, depending on what you’re making; and the best part? You probably have at least one of them in your pantry already.
Whether you’re baking, frying or just experimenting, there’s a substitute that’ll work for your recipe. Some options bring a similar flavor, while others shake things up in a fun way. If you need something light for baking, there’s a swap for that, and if you want a crunchy coating, we’ve got you covered. It’s all about knowing what works best in different dishes. Let’s break down the best cornmeal substitutes and how to use them.
Why you need cornmeal
Cornmeal serves a few purposes in cooking and baking. Here are a few reasons why you need it:
- It adds texture and flavor to dishes like cornbread.
- Cornmeal can be used as a coating when frying foods, like fish, chicken and vegetables.
- It is a thickener for soups and stews.
- Cornmeal provides a gritty, corn-flavored element to baked goods like cookies, muffins, pancakes, quick bread and desserts.
Common substitutes for cornmeal
No cornmeal? No problem. Plenty of easy swaps work just as well, and you probably already have a few in your kitchen. Whether you need something for baking, frying or thickening a dish, there’s a substitute to get the job done. Some options keep things classic, while others add a little twist to your recipe. Let’s check out the best and easiest cornmeal substitutes.
Corn grits
Grits are made from the same process as cornmeal but aren’t as refined. To get the same texture as cornmeal, blitz the grits in a blender or food processor several times. They work well in pancakes and cornbread and can be used as a 1-for-1 replacement 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 finely ground cornmeal. It makes dishes lighter and less dense, so you may have to shorten the cooking time on your recipe. Cornflour is great in sauces and as a thickener for soups and stews. It can be used as a 1-for-1 substitute for cornmeal.
Cornflakes
Cornflakes are a common pantry ingredient and one you might have as well. To use it as a substitute for cornmeal, grind the cornflakes into a fine powder. For best results, choose cornflakes with low sugar and high flour content. They work well for breading and frying chicken, fish and tofu. Cornflakes can be used as a 1-for-1 replacement for cornmeal.
Polenta
Polenta is coarsely ground cornmeal. Like grits, you should blitz the polenta in a blender or food processor a few times to get the right texture. It works well in savory and sweet dishes such as cornbread and corn muffins. It can be used as a 1-for-1 substitute for cornmeal.
Tortilla chips
Tortilla chips can be finely ground to mimic the texture of cornmeal. Crush them in a blender or food processor to get the right texture. Tortilla chips work best for frying or as a thickener for soups, stews and chili. They add extra salt so you may need to reduce the salt you add to your recipe. Tortilla chips can be used as a 1-for-1 replacement for cornmeal.
Hominy grits
Hominy grits are similar in flavor and texture to cornmeal but are coarser. Grind hominy until they reach a texture similar to cornmeal. They are partially cooked so they may have a slightly softer texture than cornmeal. Because of this, you may need to adjust the amount of liquid you add to your recipe. It works in most recipes that call for cornmeal like pancakes, cornbread and frying batter. Use three-fourths of the amount of cornmeal called for in your recipe.
Masa harina
Denser and chewier in texture, masa harina is cornmeal made from corn kernels soaked in lime water to remove the hull before grinding. This gives it a different and stronger flavor than regular cornmeal. You may need to add slightly more liquid to the recipe because masa harina absorbs more liquid than regular cornmeal. It works well in cornbread, corn muffins and pancakes. Masa harina can be used as a 1-for-1 substitute for cornmeal.
Ground oats
Use a food processor or blender to grind oats into a fine texture similar to cornmeal. The flavor and texture will differ slightly from using cornmeal. Add some extra liquid if necessary, depending on how much the oats absorb. Ground oats are best for sweet dishes like cookies or cakes. They can be used as a 1-for-1 replacement for cornmeal.
All-purpose flour
All-purpose flour is one of the most common pantry staples and it works as a substitute for cornmeal. It is finer than cornmeal so the final product will be smoother and less gritty. All-purpose flour is best for recipes where corn flavor is unnecessary like breading or light battering. It can be used as a 1-for-1 substitute for cornmeal.
Final thoughts
Running out of cornmeal doesn’t have to ruin your recipe. You can keep cooking without running to the store with several easy substitutes. Whether you go with flour, breadcrumbs, polenta or something more creative, there’s always a way to make it work. Keep these swaps in mind, and you’ll be ready for any recipe.
Heidi is a vintage recipe blogger at Real Life of Lulu, where she focuses on recipes that are at least 50 years old, many from her grandparents’ kitchens. When she isn’t writing or baking, she loves spending time with her husband and three kids.