Can you use cornstarch instead of cornmeal?
Cornstarch is a starch made from corn. It is not to be confused with cornmeal or corn masa. Both cornstarch and finely-ground cornmeal are sometimes called cornflour; this is thus a bad term to use. Cornstarch is commonly used to thicken sauces.
If you need a substitute for bread crumbs in meatballs, try using crushed crackers or all-purpose flour. For a substitute for bread crumbs in meat loaf, we recommend using finely diced veggies (like cauliflower) or even uncooked rice.
- To replace bread crumbs in your recipe with oatmeal, use the following:
- 1 cup of GROUND oatmeal is equal to 1 cup of dry bread crumbs.
- 1/4 cup of GROUND oatmeal is equal to 1 SLICE of fresh bread.
- Stuffing mix can be used to substitute bread crumbs, if there are not any bread or bread crumbs available. Since stuffing mix is made out of dry and baked bread pieces, recipes will come out tasting the same, if not better.
- Without them, your meatballs will end up tasting like a burger. They're in the meatball mix to bind the meat, breadcrumbs, cheese, and herbs. The eggs will cook and make the meatballs dense and spongy--you want light, airy meatballs. For one to two pounds of meat, you usually won't need more than one or two eggs.
For 1/4 cup fine, dry bread crumbs, substitute any of these items:
- 3/4 cup soft bread crumbs.
- 1/4 cup cracker crumbs.
- 1/4 cup crushed cornflakes.
- 2/3 cup regular rolled oats.
- Stale bread makes for stale tasting breadcrumbs. You need to use dry bread only. If you bread is too fresh, just bake fresh bread slices in a slow oven a oven until slightly dry. If your bread is not dry enough to crumble in the food processor, place bread piece/slices on an ungreased baking sheet.
- To make fresh breadcrumbs with a grater:
- Cut a large slice of unsliced bread that is comfortable to hold by hand.
- Hold the sliced end against the grater.
- Grate the bread.
- Continue grating until your fingers are near the grater.
- Repeat with other large slices as needed.
- When bread goes stale it is caused by a chemical reaction in which the food is slowly beginning to rot or go bad. Because bread has a high amount of starch in it, it can quickly crystallize in cooler temperatures such as in a refrigerator, cool porch or basement during a process called retrogradation.
If cornmeal is used in a recipe for its texture, you may use substitutes, like semolina, breadcrumbs, ground oats, etc. If you are not particular about the flavor, you may try rice flour, wheat flour, tapioca, etc. Any of them can be used as a cornmeal substitute for baking purposes.
- While grits and cornmeal can be substituted for each other, cornmeal is considerably finer and will give you a dish with a much smoother texture than grits. Polenta and grits can be substituted for each other with comparable results, though polenta tends to be a more refined, slightly finer product than grits.
- If a recipe calls for cornmeal and you only have corn flour, here's how to substitute. Read the recipe carefully to see what the cornmeal is used for. If the recipe isn't contingent upon texture, or the cornmeal is for reducing dough stickiness, corn flour should work.
- Substitute for Semolina flour. Per cup: 1 cup durham wheat flour OR 1 cup spelt or Kamut flour. If making pasta you can use all purpose flour but the pasta will be softer.
Updated: 2nd October 2019