Corn Flour And Cornstarch The Same Thing
If you like baking or cooking, you must have come across recipes that call for corn flour or cornstarch. Even though these ingredients might seem interchangeable, there are some differences between the two. In this article, we will explore what corn flour and cornstarch are, their differences, and how to use them in cooking and baking.
What Is Corn Flour?
Corn flour is a fine powder made from grinding whole corn kernels, including the husks, germ, and endosperm. It has a distinct yellow color and is commonly used in Mexican and Indian cuisine. Corn flour is also used to make tortillas, tamales, and other traditional dishes.
Corn flour is different from cornmeal, which is a coarser grind of whole corn kernels that has a speckled appearance. Corn flour is also not the same as masa harina, which is a type of corn flour made from treated corn kernels that are used to make tortillas and tamales.
What Is Cornstarch?
Cornstarch, also known as corn flour in the UK, is a fine, white powder made from the starchy part of corn kernels. The outer hull, germ, and bran are removed, leaving only the endosperm. Cornstarch is commonly used as a thickening agent in sauces, soups, and desserts.
Cornstarch doesn't have any flavor or color, which makes it versatile and easy to use. It can be mixed with cold water to form a slurry that is then added to hot liquids to thicken them.
Differences Between Corn Flour And Cornstarch
Even though corn flour and cornstarch are both made from corn, they have distinct differences, including:
- Color: Corn flour has a yellow color, while cornstarch is white.
- Texture: Corn flour has a fine texture, while cornstarch is even finer.
- Flavor: Corn flour has a distinct corn flavor, while cornstarch has no flavor.
- Usage: Corn flour is used as a main ingredient in dishes like tortillas and tamales, while cornstarch is used as a thickening agent in sauces, soups, and desserts.
How To Use Corn Flour And Cornstarch
Corn flour and cornstarch can be used in various ways, depending on the recipe and the desired result. Here are some tips on how to use them:
Using Corn Flour
Corn flour is commonly used in dishes like tortillas, tamales, and bread. Here are some tips on how to use it:
- Substitute wheat flour with corn flour in a 1:1 ratio to add a subtle corn flavor to baked goods.
- Use corn flour as a coating for fried foods to add crispiness.
- Make a slurry with corn flour and water to thicken soups and stews.
Using Cornstarch
Cornstarch is commonly used as a thickening agent in sauces, soups, and desserts. Here are some tips on how to use it:
- Mix cornstarch with cold water to create a slurry before adding it to hot liquids to prevent clumping.
- Use cornstarch to thicken fruit pies and custards. Mix it with sugar before adding it to the filling to prevent clumping.
- Add a tablespoon of cornstarch to marinades to make the meat more tender.
Conclusion
While corn flour and cornstarch might seem interchangeable, they have distinct differences that make them suitable for different types of dishes. Corn flour has a yellow color and a distinct corn flavor, and it's commonly used in Mexican and Indian cuisine. Cornstarch is a fine, white powder that has no flavor and is commonly used as a thickening agent in sauces, soups, and desserts. Knowing how to use corn flour and cornstarch in cooking and baking can help you achieve the desired result and enhance the flavor of your dishes.