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Corn Flour vs Cornstarch: Corn flour and cornstarch are two common ingredients that are found in many kitchens. They are often used to thicken sauces, prepare baking goods and in several other recipes. Although having a similar name and derived from corn, they possess significant differences. Corn flour and cornstarch serve very different purposes in cooking. Thus, understanding their unique features is to discover the new flavours and textures in cooking. Here are the key differences between corn flour and cornstarch that you must know to avoid recipe blunders.

What Is Corn Flour?

Corn flour is a type of flour that is made from corn kernels and is often used in baking and cooking. It gives a distinct corn taste and aroma to the dishes, making them more delicious. Corn flour is widely used in dishes like makki di roti or corn pakodas. 

What Is Cornstarch?

Cornstarch is a fine, white powder that is extracted from corn kernels are is widely used as a thickening agent. It is commonly used in dishes to achieve a desired consistency. Sweet dishes like fruit custard and puddings make use of cornstarch to get their perfect consistency. In Indian Chinese cuisine, cornstarch is used to thicken sauces in manchurian or chilli paneer.

Corn Flour vs Cornstarch: Know Their Differences

Colour

The colour of corn flour is different from cornstarch. Corn flour is pale yellow in colour, while cornstarch is white. When they are kept beside each other, this major difference can be spotted.

Texture

Corn flour has a texture that is similar to that of regular atta. On the other hand, cornstarch is considered finer in texture and is similar to that of baking powder.

Cornstarch

Difference Between Cornstarch And Corn Flour (Image Credits: Freepik)

Flavour

Corn flour will offer an earthy and somewhat sweet flavour, just like the corn, when added to the dishes. Meanwhile, cornstarch does not have any flavour and is tasteless.

Usage In Recipes

The significant difference lies in their usage in recipes. Corn flour is the main ingredient in baking goods, such as cakes, bread and tortillas. Cornstarch, on the other hand, is used as a thickening agent in sauces, soups and desserts.

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