At a Glance
Maisgriess (coarse cornmeal or grits) is ground maize used to add texture, color and a sweet-corn flavor to breads. It does not develop gluten and is best used in combination with wheat or rye flours in sourdough baking.
💡 Cornmeal/grits are defined by particle size: fine (corn flour), medium (maize grits/maisgriess), coarse (polenta). It is starch-rich with little protein and no gluten, so it functions as a filler and flavoring rather than a structure-building flour [1].
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate percentage-based recipes and consistent hydration
Large Mixing Bowl
Needed for autolyse and thorough mixing when incorporating grits
Dough Scraper/Bench Knife
Helps incorporate coarse particles and handle sticky doughs
Banneton Proofing Basket
Use with a dusting of cornmeal to prevent sticking and add texture to crust
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Properties
| Main component | Corn starch |
| Protein | 2-7% (low) |
| Texture | Granular (medium-coarse) |
| Color | Pale yellow to deep yellow |
| Flavor | Sweet, corn-forward |
| Water absorption | Moderate — absorbs water and swells but doesn't hydrate like wheat |
⚠️ Because cornmeal lacks gluten, it contributes crumb texture and flavor but reduces dough cohesion. Use sourdough or gluten-containing flours to provide structure; hydration and particle size strongly influence mouthfeel [1][2].
Best Uses
✓ Ideal for:
- • Corn breads and muffins mixed with wheat sourdough
- • Adding crunch to crusts or dusting proofing bannetons
- • Inclusion in doughs for flavor and color (10–30%)
- • Polenta-style additions (pre-cooked) for moist crumb
✗ Not ideal for:
- • Primary structure in a loaf (100% corn) → Blend with wheat or rye for structure
- • Glossy, elastic crumb → Use high-gluten wheat
Mixing recommendations:
Behavior in Dough
Consistency
Doughs with cornmeal are grittier and often firmer at the same hydration compared to pure wheat dough.
Development
No gluten contribution from corn; rely on adjacent wheat for windowpane and strength.
Fermentation
Ferments normally when mixed with active sourdough; corn adds simple sugars that yeast and bacteria can metabolize, altering flavor development [1].
Sourdough required!
Sourdough brings acidity and enzymatic balance that improve flavor and shelf life in mixed corn-wheat breads. Acid also modifies starch gelatinization and crumb preservation [2].
Minimum: No strict minimum, but maintain a healthy wheat or rye starter contribution proportional to gluten content (e.g., for 20% cornmeal use the starter ratio appropriate to the wheat portion).
Hydration
Recommended: Start with the hydration you would use for the wheat base; increase by 2–6% when adding 10–30% cornmeal. Fine cornmeal hydrates faster than coarse grits.
Cornmeal absorbs water and may swell during a bulk rest; expect the dough to firm over the first 30–60 minutes [1].
Alternatives & Substitutes
Direct alternatives:
Smoother texture, absorbs slightly more water
Coarser, gives more pronounced texture
Similar granular texture but with gluten and a nutty flavor
International equivalents:
| Country | Flour | Brands |
|---|---|---|
| USA | Yellow cornmeal / grits | |
| Italy | Polenta flour | |
| Latin America | Masa harina (nixtamalized) |
Where to Buy
🛒 Supermarket
- Local grocery stores and international aisles
🌿 Organic
- Health food shops and co-ops
🌾 Mills Online
💡 Choose particle size based on intended texture. Freshly milled cornmeal has more aroma; store in airtight container and refrigerate for long-term storage [1][2].
Storage
Shelf life
6–12 months sealed and refrigerated; 3–6 months at room temperature depending on processing
Storage location
Cool, dry, airtight; refrigerate or freeze for long-term storage to prevent rancidity.
⚠️ Cornmeal contains more lipids than refined wheat flour and can become rancid; keep sealed and use by date on package [1].
Recipes with this flour
Recipes on this site using maisgriess / cornmeal: