Cornmeal
Harinas$2.49 / 2 lbApproximate price based on US supermarkets.
Cornmeal is a staple in Mexican cooking, used for making tortillas, tamales, and arepas. Its versatility allows it to be used in various dishes, adding a distinctive flavor and unique texture. In Mexican culture, cornmeal symbolizes indigenous heritage and a connection to the land.
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How it's used in Mexican cooking
Cornmeal, part of the flours and masa section of the Mexican pantry, appears in 4 recipes in our collection, including Mexican Corn Dog, Chacales de Chihuahua and Mexican Cornbread. Each recipe shows step by step how it is added, in what quantity and which other ingredients it is paired with — the most reliable guide to how it is actually used in Mexican cooking.
Recipes using cornmeal
Storage and substitutes
How to store it
Nixtamalized corn flour (masa harina) keeps for several months in an airtight container in a cool, dry place. Fresh masa, on the other hand, is perishable: refrigerate it and use it within a day or two, or freeze it in portions.
Substitutes
For tortillas and antojitos, nixtamalized corn flour (white or blue) is interchangeable between brands; what matters is that it is nixtamalized — regular cornmeal (polenta-style) will not form a workable dough.
Frequently asked questions
How many recipes use Cornmeal?
Cornmeal is used in 4 recipes in our collection, such as Mexican Corn Dog and Chacales de Chihuahua. The full list, with a photo and link for each recipe, is on this page.
Where can I buy Cornmeal in the US?
You can buy Cornmeal online via the Amazon link on this page, or look for it at Mexican and Latino grocery stores in the US.
How should Cornmeal be stored?
Nixtamalized corn flour (masa harina) keeps for several months in an airtight container in a cool, dry place. Fresh masa, on the other hand, is perishable: refrigerate it and use it within a day or two, or freeze it in portions.
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