Many home cooks and bakers find themselves confused when recipes call for either cornflour or cornstarch. The confusion often stems from the fact that the terms are used differently depending on the country. What one country calls cornflour, another may call cornstarch. So, are cornflour and cornstarch the same thing? The answer depends on where you are in the world and what you’re using it for. Understanding the differences and similarities between these two common kitchen ingredients can help you use the right one in your recipes and avoid disappointing results in cooking or baking.
Understanding Cornflour and Cornstarch
The Terminology Difference
In the United States, the term ‘cornstarch’ refers specifically to the fine white powder made from the starchy part of the corn kernel, also known as the endosperm. It is primarily used as a thickening agent in sauces, gravies, and desserts. Meanwhile, ‘cornflour’ in the U.S. is often understood to mean finely ground whole cornmeal, which includes the hull, germ, and endosperm. This product is yellow in color and has different culinary uses.
In contrast, in the United Kingdom and other countries such as Australia and New Zealand, the term ‘cornflour’ typically means what Americans call ‘cornstarch.’ It is the white, starchy powder used to thicken liquids. This is where most of the confusion arises.
Are They Made from the Same Part of Corn?
While both cornflour and cornstarch come from corn, they are made from different parts. Cornstarch is extracted only from the starchy endosperm. Cornflour, when referring to finely ground cornmeal, includes the whole kernel, making it richer in nutrients but also heavier and more flavorful. This difference in processing creates a noticeable distinction in texture, color, and taste.
How They Are Used in Cooking
Cornstarch as a Thickener
When a recipe calls for thickening soups, sauces, or pie fillings, it is usually referring to cornstarch. Cornstarch forms a smooth, glossy texture and is flavorless, which makes it perfect for clear sauces and puddings. It thickens quickly and is activated by heat when mixed with a liquid, but it needs to be dissolved in cold water first to avoid clumping.
Cornflour in Baking
Cornflour, when it refers to finely ground cornmeal, is often used in baking cornbread, muffins, and tortillas. It provides a denser texture and more corn flavor. It is not typically used as a thickener because it doesn’t dissolve into liquids as smoothly as cornstarch. Using cornflour instead of cornstarch in a sauce could result in a gritty texture and altered flavor.
Interchangeability in Recipes
Whether or not you can substitute cornflour for cornstarch depends entirely on the recipe and which version of the ingredient you’re dealing with. Here’s a breakdown:
- If a UK recipe calls for cornflour: Use American cornstarch.
- If a US recipe calls for cornflour: Use finely ground cornmeal, not cornstarch.
- If a recipe calls for thickening with cornflour (UK): Do not use cornmeal or corn flour from the US as a substitute.
- If you are baking with US cornflour: Do not expect it to thicken like cornstarch.
Substituting one for the other without understanding the regional context can ruin a dish’s texture and consistency.
Nutritional Differences
Cornstarch Nutrition
Cornstarch is high in carbohydrates and calories but contains almost no protein, fiber, or vitamins. It is a refined product with little nutritional value and is mainly used for its culinary function as a thickening agent. One tablespoon of cornstarch contains about 30 calories and 7 grams of carbohydrates.
Cornflour (Whole Ground Corn) Nutrition
When referring to ground whole corn, cornflour contains more nutrients. It has protein, fiber, and some essential vitamins and minerals, including B vitamins and iron. It’s also higher in calories due to the presence of the corn germ and bran. This makes it a better option nutritionally when used in baking or as a base for breads and cakes.
Gluten-Free Considerations
Are Cornflour and Cornstarch Gluten-Free?
Yes, both cornflour and cornstarch are naturally gluten-free, making them excellent choices for people with gluten intolerance or celiac disease. However, cross-contamination can occur during processing. For individuals with gluten sensitivity, it’s important to choose brands that are certified gluten-free.
Visual and Textural Differences
Appearance and Feel
Cornstarch is very fine, white, and powdery. It feels almost silky to the touch. It dissolves completely into liquids when properly mixed and heated. Cornflour, when referring to whole cornmeal that has been finely ground, is yellowish and grainier. It retains more of the corn’s natural texture and taste.
Cooking Results
When used in sauces, cornstarch creates a clear and smooth result. Cornflour, especially if it’s not very finely ground, may result in a cloudy and more textured sauce. In baking, cornflour produces heartier, more rustic baked goods, while cornstarch can lighten the texture of cakes when combined with other flours.
Common Mistakes and Clarifications
Misreading a Recipe
One of the biggest mistakes in following international recipes is assuming cornflour and cornstarch are the same. Always consider the country of origin of the recipe. If in doubt, check the context: if it’s for thickening, it likely means cornstarch. If it’s part of a batter or baked good, it could be ground cornmeal or cornflour.
Using Cornflour Instead of Cornstarch
Substituting cornflour for cornstarch in sauces or gravies may result in a gritty or lumpy mixture. It may also alter the taste due to the presence of the corn kernel’s other components. Stick to the intended ingredient whenever possible, or verify the recipe’s origin before substituting.
So, is cornflour the same as cornstarch? The answer is: it depends. In American kitchens, cornstarch is the white powder used for thickening, while cornflour refers to finely ground cornmeal. In British and Commonwealth countries, cornflour usually means cornstarch. Understanding the regional usage of these terms is key to using them correctly in cooking and baking. Both ingredients have distinct roles, textures, and nutritional values, and substituting one for the other without awareness can impact the outcome of your dish. When in doubt, always clarify the context of the recipe or ingredient label to ensure you’re using the right product.