Ingredient substitution guide
Best substitutes for cornmeal
Best swap for cornmeal: Corn meal. Same thing, different name. Use it 1:1.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Cornmeal?
Cornmeal and Corn Meal are the same ingredient under different names, so swap one for the other 1:1. Another option is Polenta, 1:1; polenta is a coarser grind, so cornbread and muffins come out grittier. The table below also lists Polenta (Dry) and Corn Flour (Finely Ground), 4 swaps in all.
| Swap | Ratio and notes |
|---|---|
| Corn meal | Same thing, different name. Use it 1:1. |
| Polenta | 1:1; polenta is a coarser grind, so cornbread and muffins come out grittier |
| Polenta (dry) | coarser grind of the same corn; fine in polenta, breading and rustic cornbread, but gives a gritty crumb in fine cakes and muffins How to use it: Use it 1:1 by volume in place of cornmeal. |
| Corn flour (finely ground) | finer texture; use 3/4 the amount for breading/baking |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.