100 grams of cornmeal is about 11.6 tablespoons. A tablespoon is one sixteenth of a cup, and a cup of cornmeal is 138 g spooned and levelled, so the maths is 1600 ÷ 138 = 11.6 tbsp — or, the other way round, one tablespoon weighs 8.6 g. If you cook from recipes written in grams and spoons, this page is the bridge between the two, and the worked examples show the conversion inside real dishes rather than in isolation.
Cornmeal is the flour for cornbread, polenta and muffins with a golden colour and a slightly gritty bite. A hundred grams is about 11.6 tablespoons, which is fewer spoons than wheat flour needs, because cornmeal is heavy per cup at 138 g — the coarse grains pack tightly. The practical point that matters most is the grind: fine, medium and coarse cornmeal weigh almost the same per spoon, but they cook very differently, and the wrong grind is what makes a cornbread gritty or a polenta lumpy.
All figures on this page are approximate, and they come from King Arthur Baking, measured spooned and levelled. When a recipe has to work the first time, verify with a kitchen scale.
Conversion table
One tablespoon is one sixteenth of a cup, so every tablespoon figure here is the gram amount divided by the weight of one tablespoon. All figures are approximate; verify with a kitchen scale when it matters.
| Grams | Tablespoons (approx.) |
|---|---|
| 10 g | 1.2 tbsp |
| 20 g | 2.3 tbsp |
| 25 g | 2.9 tbsp |
| 30 g | 3.5 tbsp |
| 40 g | 4.6 tbsp |
| 50 g | 5.8 tbsp |
| 60 g | 7.0 tbsp |
| 75 g | 8.7 tbsp |
| 80 g | 9.3 tbsp |
| 100 g | 11.6 tbsp |
| 120 g | 13.9 tbsp |
| 125 g | 14.5 tbsp |
| 150 g | 17.4 tbsp |
| 200 g | 23.2 tbsp |
| 250 g | 29.0 tbsp |
| 300 g | 34.8 tbsp |
| 500 g | 58.0 tbsp |
The reverse table is just as useful: when a recipe gives tablespoons and you want to know the weight before you reach for the scale.
| Tablespoons | Grams (approx.) |
|---|---|
| 1 tbsp | 8.6 g |
| 2 tbsp | 17.2 g |
| 3 tbsp | 25.9 g |
| 4 tbsp | 34.5 g |
| 5 tbsp | 43.1 g |
| 6 tbsp | 51.8 g |
| 7 tbsp | 60.4 g |
| 8 tbsp | 69.0 g |
| 9 tbsp | 77.6 g |
| 10 tbsp | 86.2 g |
| 11 tbsp | 94.9 g |
| 12 tbsp | 103.5 g |
| 13 tbsp | 112.1 g |
| 14 tbsp | 120.8 g |
| 15 tbsp | 129.4 g |
| 16 tbsp | 138.0 g |
One tablespoon of cornmeal weighs 8.6 g, and one cup weighs 138 g. Those two figures are all you need to move between grams, tablespoons and cups for this ingredient.
Cups to grams for reference
When a recipe jumps from spoons to cups, use this table instead of counting out tablespoons. Every figure is the cup weight multiplied by the fraction, rounded to one decimal place, and all figures are approximate.
| Cups | Grams (approx.) |
|---|---|
| 1/4 cup | 34.5 g |
| 1/3 cup | 46.0 g |
| 1/2 cup | 69.0 g |
| 2/3 cup | 92.0 g |
| 3/4 cup | 103.5 g |
| 1 cup | 138.0 g |
How the measurement works
The figure on this page comes from King Arthur Baking, measured spooned and levelled. Coarsely ground dried corn; King Arthur lists whole cornmeal at 138 g per cup. Cornbread, polenta, muffins and breading.
All results on this page are approximate. Ingredient weights vary with brand, humidity, temperature and how firmly you pack the spoon, so when a recipe has to work the first time, weigh the ingredient on a kitchen scale and use the numbers here as a guide. The method matters more than the number itself, because the same spoon of cornmeal measured two different ways can give two different weights, and the King Arthur Baking value assumes the spooned and levelled method every time.
Worked examples
A small cornbread for two
A cornbread for two calls for 100 g of cornmeal, which is about 11.6 tablespoons spooned and levelled, mixed with flour, baking powder and buttermilk. The amount matters because cornmeal is the structure of the bread: too much and the cornbread is dry and crumbly, too little and it is just a yellow cake. Use medium-grind cornmeal, or the crumb will be gritty.
A single-serve polenta
A polenta for one takes 4 tablespoons (34.5 g) of cornmeal whisked into simmering water or stock, and the spoon measure keeps the polenta creamy instead of stiff. Whisk constantly as the cornmeal goes in, or it clumps — and once cornmeal clumps, no amount of stirring will smooth it out.
Cornmeal in a muffin batter
A muffin batter for six takes 8 tablespoons (69.0 g) of cornmeal mixed with flour and sugar, and the cornmeal gives the muffins their golden colour and a slight crunch. Let the batter rest for ten minutes before baking, so the cornmeal hydrates, or the muffins will be gritty.
Practical guidance
Spoon cornmeal in level and do not press it down: the coarse grains pack tightly on their own, and the figures hold as long as you level with a knife. Fine, medium and coarse cornmeal weigh almost the same per spoon, so the table works for all three — but they cook differently, and the grind is what decides the result. Fine cornmeal makes a smooth polenta and a tender cornbread; coarse cornmeal makes a gritty cornbread and a polenta that takes an hour. Match the grind to the recipe, not just the weight.
Whole-grain cornmeal goes rancid faster than degerminated cornmeal, because it still contains the germ oils — keep whole-grain cornmeal in the fridge, and degerminated cornmeal in a cool, dry cupboard. Cornmeal absorbs moisture from the air, so keep it sealed; damp cornmeal weighs more per spoon and goes stale faster. If your cornmeal smells musty, throw it away — stale cornmeal makes a bitter cornbread.
Scaling with spoons is easy once you know the weight of one spoon. To measure 100 g of cornmeal, count out about 11.6 tablespoons, and for 50 g, about 5.8 tablespoons. Halving a recipe that calls for 4 tablespoons means using 2 tablespoons, or 17.2 g, and doubling it means 8 tablespoons, or 69.0 g. The key is to scale every ingredient by the same factor, because changing one ingredient without changing the others throws the recipe out of balance. For large amounts, switch to a cup measure or a scale, since counting out tablespoons one by one is slow and error-prone, and a cup is faster and more accurate.
When should you weigh cornmeal instead of measuring it? Whenever the recipe has to work the first time, and whenever the amount is large. A kitchen scale costs less than a single failed bake, and it removes the biggest source of variation in home cooking, which is the way ingredients pack into a cup or a spoon. Put the bowl on the scale, press tare, and add the cornmeal until the display shows the number you need. There is nothing to wash afterwards except the bowl, and the result is the same every time. For small amounts, a level spoon is accurate enough, and for anything where precision matters, the scale is the tool to reach for.
Storage. Airtight container, cool and dry; refrigerate whole-grain cornmeal.
- Level every spoon with the back of a knife.
- Use spoons for small amounts, and a scale for large ones.
- Keep the same spoon for the whole recipe so errors stay consistent.
Frequently asked questions
How many tablespoons is 100 g of cornmeal?
100 g of cornmeal is about 11.6 tablespoons, measured spooned and levelled. Because a level tablespoon is not always exactly the same, treat that as an approximation and verify with a kitchen scale when the recipe has to work the first time.
How many grams is 1 tablespoon of cornmeal?
One level tablespoon of cornmeal weighs approximately 8.6 g. That figure comes from dividing the cup weight of 138 g by 16, and it assumes the ingredient is measured spooned and levelled. All figures on this page are approximate, so verify with a kitchen scale when it matters.
Does the grind of cornmeal change the weight?
Barely. Fine, medium and coarse cornmeal weigh almost the same per spoon, so the figures on this page work for all three. What changes is the cooking: fine cornmeal makes a smooth polenta, coarse cornmeal makes a gritty cornbread and takes much longer to cook.
Can I use cornmeal instead of flour?
In cornbread and muffins, cornmeal is usually blended with wheat flour rather than replacing it entirely — cornmeal has no gluten, so a bake made with all cornmeal is crumbly. For polenta, cornmeal is the whole recipe, and the grind matters more than the flour.
How long does cornmeal keep?
Degerminated cornmeal keeps for up to a year in a cool, dry cupboard. Whole-grain cornmeal keeps for a few months and should be refrigerated, because the germ oils go rancid. If it smells musty, throw it away.
How should I store cornmeal?
Airtight container, cool and dry; refrigerate whole-grain cornmeal. Keeping it stored properly also keeps its weight consistent, since an ingredient that has absorbed moisture or dried out will not weigh the same per spoon as a fresh one.