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Cornmeal

Grains

Coarsely ground dried corn with a sweet, earthy flavor. Used in cornbread, polenta, coatings, and porridge.

3 substitutes

Substitutes

1:1

Corn flour is finely ground cornmeal. Use the same amount for a smoother texture. Great when a finer crumb is desired in cornbread.

✅Best for: cornbread, coatings, batters

⚠️Not for: polenta (too fine)

1:1

Semolina has a similar coarse texture. Works in polenta-style dishes and as a coating. Not gluten-free, but adds a nutty flavor.

✅Best for: polenta, porridge, coatings

⚠️Not for: gluten-free diets

1:1

Millet flour is finer but gluten-free. Works in cornbread and batters. Expect a slightly less sweet, more neutral flavor.

✅Best for: cornbread, muffins, batters

⚠️Not for: polenta