You can substitute cornstarch for part of the flour in a cornmeal recipe. But never for the cornmeal itself. Think of it this way: cornmeal is the lead singer; cornstarch is the backup dancer.
Want a lighter cornbread? Replace a tablespoon of flour with cornstarch. That’s it. Don’t touch the cornmeal. Respect the grain.
If you absolutely must swap, use polenta grits or coarse semolina. They behave more like cornmeal. But if you have none? Gasp—just go buy some. It’s not worth the angst.
The Ultimate Hack
Here’s the secret the internet won’t tell you: grind your own cornmeal. Pop some popcorn in a blender and pulse it. Boom—instant cornmeal. Well, powdery cornmeal. But it works.
And if that fails? Use crushed tortilla chips. They’re seasoned, but they’ll add crunch. It’s cheater’s cornmeal. No judgment.
