Bakers often use cornmeal—made from dried, coarsely ground corn kernels—in breads and muffins to add nutrition and bulk. It’s gluten-free, which is great for those allergic to gluten and wheat. Cornmeal comes in white, yellow and blue varieties, depending on the kind of corn it comes from, and it feels a bit like sand if you rub it between your fingers.
Corn flour is a finer version of cornmeal. It feels just like wheat flour when pinched between your fingers and also comes in white, yellow and blue. 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 cornmeal is needed to add bulk and density, corn flour is not recommended as a substitute. If the recipe isn’t contingent upon texture, or the cornmeal is for reducing dough stickiness, corn flour should work.
Replace the cornmeal in the recipe with the same amount of corn flour. Be aware that the finished product will be lighter, fluffier and less dense than it would be with cornmeal. The batter or dough will also be slightly thinner.
Bake your recipe for less time. Since the flour is less dense, it needs less time to cook through. Decrease the baking time by half at first, and check the item by inserting a toothpick into the center. If it comes out doughy, bake the item for an additional 10 minutes at a time until the toothpick comes out clean.