What Is Cornmeal and Which Type Should You Buy? (2024)

FAQs

What kind of cornmeal do you use? ›

Fine-grind cornmeal is best for baking projects where you want a tender crumb, like pound cake, strawberry snacking cake, and corn muffins. It's also ideal for hushpuppy batter and crusting sweet potato wedges. As for the best cornmeal for cornbread, either fine- or medium-grind cornmeal is a great choice.

Finely ground cornmeal is sometimes labeled as corn flour, but British recipes that call for “cornflour” actually refer to cornstarch, which is not milled from the whole corn kernel. Masa harina is cornmeal made from corn kernels that have been cooked in limewater first.

Cornmeal is a meal (coarse flour) ground from dried corn (maize). It is a common staple food and is ground to coarse, medium, and fine consistencies, but it is not as fine as wheat flour can be. In Mexico and Louisiana, very finely ground cornmeal is referred to as corn flour.

Grits: Grits are a type of cornmeal mush that originated with Native Americans and is still widely consumed across the southern United States today. Grits are most commonly served as breakfast or a side dish to other meals. Similar to cornmeal, grits are made from dried and ground corn but are usually a coarser grind.

Nutrition/Preparation Information

Cornmeal is a good source of carbohydrates and fiber and is fortified with a micronutrient premix containing iron, zinc, and vitamins A, B1, B2, B3, B6, B9 (folic acid), B12, and D3 per USDA Commodity Requirements.

"For extra crispy use stone-ground yellow cornmeal.

Things to Look for on the “Baking Aisle”

Cornstarch, cocoa powder (the unsweetened kind, like Hershey's), baking soda, and corn syrup are all found on this aisle. (Brown rice syrup might be, too, if your store carries it.) Cornmeal is here, as well, and this is most likely where you'll find wheat germ.

Although they come from the same plant, cornmeal and cornstarch have distinct properties and purposes in the kitchen, so you unfortunately can't substitute cornmeal for cornstarch. One of the best substitutes for cornmeal is semolina, a protein-rich durum wheat flour with a similar texture.

There are some additional foods you can use in place of cornmeal. If you don't have any of the options above, you can consider ground oats, masa harina, bread crumbs, ground flaxseed, polenta flour, smashed cornflakes, homemade cornmeal, or hominy grits.

Cornmeal is sold in 5-pound bags. There is a "best if used by" date rather than an expiration date. This means there is an opportunity to extend the shelf life of cornmeal; if it's stored under good conditions, cornmeal will keep for about one year. To assure the best quality over time, use the following storage ideas.

Why is cornmeal hard to find? ›

The shutdown created a shortage of labor, which posed problems for functioning factories. It caused the production of cornmeal to be delayed. The demand for cornmeal and cornmeal-based products also lowered during the pandemic.

If you're in the market for something authentic, try Anson Mills Antebellum Fine Yellow Cornmeal. The cornmeal is top-rated by America's Test Kitchen and produces moist baked goods and unparalleled cornbread.

Yellow cornmeal, which is probably the most common, is finely ground corn that usually uses the entire kernel. It adds flavor, texture, and body to a dish. Blue cornmeal, which gets its name from its light blue or violet color, is ground from whole blue corn ground into a fine texture and is sweeter in flavor.

Oatmeal has more fiber and protein, grits have more iron and B vitamins. However, oatmeal has a lower glycemic index. So for blood sugar control, oatmeal could be a better option. But when balanced right, both oatmeal and grits can fit into a healthy diet.

Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don't need bags marked “polenta.”) As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen.

While either white or yellow cornmeal will technically work when making cornbread, yellow does make for a softer more tender bread.

It ranges in texture from fine to coarse. For this recipe, I like to use coarse cornmeal because it adds that traditional cornbread texture. When you mix it with flour, it provides the perfect crumb. I prefer to use stone-ground cornmeal, which you can find in the baking aisle or bulk bins.

The recommended coarseness of the cornmeal you buy depends on how you intend to use it. Regular “cornmeal” in fine or medium grinds is best for baking and dredging, while medium or coarse grinds (including those labeled polenta or grits) are better suited for porridge.

The one concrete difference between corn meals may be that, according to some studies, meal ground from darker corn kernels—particularly ones with deep orange, yellow, or purple hues—are richer in nutrients like Vitamin A and beta carotene and therefore slightly more nutritious.