01
All-Purpose Flour
6.71 cup : 1/3 cup
Use 2 tbsp flour per 1 tbsp cornmeal; loses gritty texture and corn flavor, works for breading only
6.7
cornmeal substitutes
5 substitutes · avg score 5.3 · Coarsely ground dried corn, available in yellow, white, and blue varieties. Used for cornbread, polenta, breading for fried foods, and muffins.
quick swaps (averaged across uses)
02
Oat Flour
6.71 cup : 1 cup
Milder grain flavor; similar fine texture for breading, won't give corn taste to cornbread
6.7
03
Oats
6.71 cup : 1 cup
Steel-cut or rolled oats make porridge not polenta; too different in texture for cornmeal recipes
6.7
04
Rolled Oats
6.71 cup : 1 cup
Grind oats in blender for flour-like texture; won't give corn flavor, works for breading only
6.7
05
Polenta
0.01 cup : 1 cup
Same corn product ground coarser; instant polenta cooks like cornmeal, use 1:1
0.0