Cornflour: Complete Guide to Uses, Benefits, Nutrition & How to Use in Cooking

Cornflour is one of the most versatile and widely used kitchen ingredients across the world. Whether you want to thicken soups, create crispy coatings, bake soft cakes, or prepare silky sauces, cornflour plays a vital role in modern cooking. Despite its simplicity, many people are confused about what cornflour actually is, how it differs from other flours, and how to use it correctly.

In this complete guide, you’ll learn everything about cornflour — its origin, nutritional value, health benefits, culinary uses, cooking techniques, storage tips, and more. This pillar article is designed to give you in-depth knowledge so you can confidently use cornflour in everyday cooking and baking.

What Is Cornflour?

Cornflour is a fine, smooth, white powder made from the starchy part of corn kernels. It is extracted from the endosperm of corn and processed into a refined starch.

It is important to understand that:

• In India and the UK, cornflour usually refers to cornstarch (pure starch).
• In the United States, corn flour (two words) may refer to finely ground whole cornmeal.

In this article, we are referring to cornflour as cornstarch, the refined white starch commonly used for thickening.

Cornflour is flavorless, gluten-free, and highly absorbent, making it ideal for thickening liquids without altering taste.

How Is Cornflour Made?

Cornflour is produced through a process called wet milling. Here’s a simplified breakdown:

1. Cleaning – Corn kernels are cleaned to remove impurities.
2. Soaking – The kernels are soaked in water to soften them.
3. Grinding – The corn is ground to separate its components.
4. Separation – The starch is separated from fiber and protein.
5. Drying – The starch is dried into a fine powder.
6. Packaging – The final product is packed and distributed.

The result is a pure starch powder with excellent thickening properties.

Nutritional Value of Cornflour

Cornflour is primarily composed of carbohydrates. Since it is a refined starch, it contains very little protein, fat, fiber, or micronutrients.

Nutritional Profile (Per 100 grams)

• Calories: ~380 kcal
• Carbohydrates: 90–92 g
• Protein: 0.5 g
• Fat: 0.1 g
• Fiber: 0 g
• Sodium: Minimal
• Gluten: 0 g (Naturally gluten-free)

Because it is pure starch, cornflour provides quick energy but limited nutrients.

Is Cornflour Healthy?

Cornflour can be part of a healthy diet when used in moderation. It is not a superfood, but it has practical benefits in cooking and dietary applications.

Benefits of Cornflour

1. Gluten-Free Alternative

Cornflour is naturally gluten-free, making it suitable for people with gluten intolerance or celiac disease.

2. Quick Energy Source

As a carbohydrate-rich ingredient, it provides instant energy.

3. Easy to Digest

Cornflour is light and easy on the stomach, often used in soups and light gravies.

4. Improves Food Texture

It enhances mouthfeel and consistency in sauces, soups, and desserts.

However, because it is highly refined, it should not replace whole grains in your diet.

Cornflour vs Cornmeal vs Cornstarch

Understanding the differences is essential.

Always check packaging labels before purchasing.

How Cornflour Works as a Thickening Agent

Cornflour thickens liquids through a process called gelatinization.

When heated with liquid:

• The starch granules absorb water.
• They swell and expand.
• The mixture thickens and becomes glossy.

This usually happens at temperatures between 95°C and 100°C.

Important tip: Always mix cornflour with cold water first to create a slurry before adding it to hot liquids. Adding dry cornflour directly can cause lumps.

Common Uses of Cornflour in Cooking

Cornflour is used in a wide variety of dishes across global cuisines.

1. Thickening Soups and Sauces

Cornflour is most famous for thickening:

• Vegetable soups
• Sweet corn soup
• Gravies
• Stir-fry sauces
• Chinese sauces
• Curries

How to Use:
1 tablespoon cornflour + 2 tablespoons cold water = slurry
Add slowly into simmering liquid while stirring.

2. Making Crispy Fried Foods

Cornflour helps create a crispy coating.

It is used in:

• Pakoras
• Fried chicken
• Manchurian
• Crispy vegetables
• Tempura-style dishes

When mixed with flour or rice flour, it enhances crunchiness.

3. Baking Applications

Cornflour is used in baking to:

• Make cakes lighter and softer
• Reduce gluten formation
• Improve texture in cookies
• Create delicate sponge cakes

Many cake recipes combine maida (all-purpose flour) with cornflour for better crumb structure.

4. Desserts and Sweets

Cornflour is essential in many desserts:

• Custard
• Puddings
• Fruit sauces
• Kheer thickening
• Ice cream stabilization

It helps achieve a smooth, lump-free texture.

5. Chinese and Indo-Chinese Cooking

Cornflour is widely used in:

• Manchurian gravy
• Sweet and sour sauce
• Chili paneer
• Spring roll fillings

It gives sauces a glossy finish and proper consistency.

How to Use Cornflour Correctly

Here are some practical guidelines:

1. Always Make a Slurry

Never add dry cornflour to hot liquid.

2. Don’t Overcook

Overheating can cause thinning after thickening.

3. Add at the End

Cornflour works best when added toward the final stage of cooking.

4. Stir Continuously

This prevents lumps.

Cornflour in Indian Cooking

In Indian kitchens, cornflour is commonly used for:

• Sweet corn soup
• Paneer Manchurian
• Veg balls
• Custard
• Fruit cream
• Crispy fried snacks

It is especially popular in restaurant-style Indo-Chinese dishes.

Cornflour for Gluten-Free Cooking

Since cornflour is gluten-free, it can be used in:

• Gluten-free baking mixes
• Thickening gravies for gluten-sensitive individuals
• Coating foods instead of wheat flour

However, it cannot fully replace wheat flour in bread-making because it lacks gluten structure.

Can Cornflour Help in Weight Loss?

Cornflour itself does not directly aid weight loss. It is calorie-dense and low in fiber.

However:

• When used in controlled portions
• As a replacement for heavy cream-based thickeners
• In light soups

It can support lower-fat cooking.

Moderation is key.

Cornflour for Babies and Elderly

Cornflour-based porridges are sometimes used for:

• Easy digestion
• Light meals
• Recovery diets

However, whole grain options are nutritionally superior.

Always consult a healthcare professional for infant feeding.

Storage Tips for Cornflour

To maintain quality:

• Store in an airtight container
• Keep in a cool, dry place
• Avoid moisture exposure
• Do not refrigerate unless humid climate demands

Shelf life: Typically 12–24 months if stored properly.

Common Mistakes When Using Cornflour

1. Adding directly to hot liquid
2. Using too much (causes gluey texture)
3. Overcooking
4. Freezing cornflour-thickened sauces (may break down)

Cornflour Substitutes

If you run out, you can use:

• Arrowroot powder
• Potato starch
• Tapioca starch
• Rice flour

Each has slightly different thickening strength.

Frequently Asked Questions (FAQs)

Is cornflour the same as maida?

No. Maida contains gluten and protein; cornflour is pure starch.

Can cornflour be eaten raw?

It is not recommended. Always cook before consumption.

Does cornflour expire?

Yes, but it has a long shelf life if stored properly.

Can I use cornflour instead of baking powder?

No. They serve completely different functions.

Commercial and Industrial Uses of Cornflour

Beyond cooking, cornflour is used in:

• Food processing
• Sauce manufacturing
• Confectionery
• Textile industry
• Pharmaceuticals

Its thickening and stabilizing properties make it highly valuable.

Environmental and Agricultural Aspects

Corn is widely cultivated globally. Cornflour production depends on large-scale corn farming.

Sustainable farming practices help:

• Reduce soil depletion
• Minimize pesticide usage
• Improve crop yield

Choosing responsibly sourced corn products supports sustainability.

Final Thoughts

Cornflour is a simple yet powerful ingredient that enhances texture, consistency, and crispiness in countless dishes. From thick soups to soft cakes and crispy fried snacks, it plays a crucial role in both home kitchens and commercial food production.

While it is not a nutrient-dense ingredient, it serves as a functional cooking essential. Used correctly and in moderation, cornflour can elevate your cooking results significantly.

Whether you are a home cook, professional chef, or food business owner, understanding how cornflour works will help you achieve better texture, taste, and presentation in your dishes.