Both grits and cornmeal originate from dried field corn, but their distinct processing methods and particle sizes mean they are not perfect substitutes. While substitution is possible in certain situations, the fundamental differences in how they are milled will significantly alter the final product. Understanding these differences is necessary to predict the outcome of any recipe substitution.
Grind Size and Processing
The primary distinction between the two ingredients lies in the size and uniformity of the grind. Cornmeal is typically milled to a fine, medium, or coarse consistency, resulting in a relatively uniform powder or granular texture. This product is simply dried corn that has been ground down; some commercial varieties are degerminated for a longer shelf life.
Grits, by contrast, are a much coarser, broken grain, not a uniform meal. Traditional grits are often made from hominy, which involves nixtamalization—a process where the corn is soaked in an alkaline solution like limewater. This treatment removes the hull and changes the corn’s chemical structure.
Even non-hominy grits are generally a coarser product than most cornmeal, which is the main factor influencing their behavior in recipes.
How the Substitution Affects Texture
The difference in particle size directly impacts how the ingredients absorb liquid and behave during cooking. Finer cornmeal absorbs water quickly and uniformly, which is why it is preferred for delicate baked goods that require a smooth, cohesive crumb structure. The smaller particles hydrate rapidly, allowing the starches to gelatinize and bind the batter effectively.
Grits, being significantly coarser, absorb liquid much more slowly and require a longer cooking time to soften and release their starches. If grits are used in a standard cornbread recipe, the final product will likely be dry and crumbly. This occurs because the grits absorb too much available liquid without fully softening, resulting in a noticeably grainier and less cohesive texture than cornbread made with fine cornmeal. Stone-ground grits, for example, can require up to 45 minutes of simmering to achieve a creamy consistency, a duration far exceeding the typical baking time for most cornmeal-based recipes.
When the Swap Works (and When It Fails)
The substitution is generally successful in applications where a coarse, distinct texture is desired and the ingredient is not the primary structural component. Grits can be used effectively as a coarse breading for fried foods, such as fish or vegetables, providing a substantial, crunchy exterior. They also work well as a dusting agent on a pizza stone or baking sheet to prevent dough from sticking, offering a rougher texture than cornmeal.
The swap fails in fine-textured baked goods like muffins, pancakes, or delicate cornbread where a smooth, tender crumb is the goal. Using grits in these recipes results in a dense, gritty, and often dry product because the large particles disrupt the structure and absorb too much moisture. To make the substitution more viable in baking, the grits can be pulsed briefly in a food processor to reduce their particle size. Alternatively, the liquid content of the recipe must be increased to account for the grits’ higher absorption rate.