Cornflour vs Cornstarch: Is There Any Difference?

In kitchens around the world, two pantry staples commonly used for thickening sauces, soups, and batters—cornflour and cornstarch—are often confused with one another. Some home cooks use the terms interchangeably, while others insist they are distinct. So what’s the truth?

Cornflour vs cornstarch: Is there a difference? Yes—but the answer depends on where you live, because culinary terminology varies across countries. In this article, we’ll explore the science, uses, cultural differences, nutrition, storage, substitutes, and practical tips so you can confidently use (or avoid) these ingredients in your cooking.

What Are Cornflour and Cornstarch? Definitions

✅ Cornstarch

Cornstarch is a refined starch extracted from the endosperm of corn kernels. It’s a white, powdery substance that is virtually pure carbohydrate. Because of its high starch content, cornstarch is a powerful thickening agent.

👉 In the United States and many other countries, cornstarch refers specifically to this ingredient.

✅ Cornflour

Here is where terminology changes based on region:

• In the UK, Australia, India and much of Asia:cornflour usually means what Americans call cornstarch — a fine white starch powder used for thickening.

• In the United States:cornflour often refers to finely ground whole corn kernels — similar to cornmeal, but much finer. It contains not just the starchy endosperm but also parts of the germ and hull.

So:

📌 Key takeaway: In many parts of the world, “cornflour” is cornstarch. But in American cooking, cornflour and cornstarch are quite different.

How Cornstarch and Cornflour Are Made

🟡 Cornstarch

Cornstarch is produced through an industrial process that isolates the starch portion of the corn kernel. The steps include:

1. Soaking Corn Kernels in water to soften them.

2. Grinding and separating the starch from protein and fiber.

3. Washing and drying the extracted starch into a fine white powder.

This results in pure carbohydrate with no fiber or protein.

🟡 Cornflour (US definition)

Cornflour in the US is made by milling whole dried corn kernels into a fine powder. Since the entire kernel is used, it contains:

• Starch

• Fiber

• Protein

• Oils

Thus, it’s closer in composition to cornmeal, only much finer.

Key Physical and Functional Differences

Uses in Cooking and Baking

🔸 Cornstarch (US & international cornflour)

Cornstarch has superior thickening ability due to its purity. Common uses include:

Thickening Sauces, Gravies, and Soups

Cornstarch forms a gel when heated with liquid, especially when first mixed with a cold liquid into a slurry. It creates:

• Smooth, glossy sauces

• Clear gravies (not cloudy like flour-thickened sauces)

Tip: Cornstarch thickens at lower temperatures than flour.

Custards, Puddings, and Pie Fillings

Cornstarch helps custards and fillings set firmly without floury taste.

Frying

Used in batters and dredges to produce crisp, light fried coatings — especially in Asian cuisines.

Baked Goods

Sometimes used in cakes to tenderize crumb (e.g., in combination with wheat flour).

🔸 Cornflour (US whole ground corn)

In American recipes, cornflour has different applications:

Baking

Cornflour contributes corn flavor and texture to:

• Muffins

• Breads

• Pancakes

• Tortillas (though masa harina is more common here)

Thickening (Limited)

Because of fiber and protein content, cornflour thickens less efficiently and often produces a more grainy texture.

Coating

It can be used for dredging, especially when combined with other flours.

Cornflour vs Cornstarch: In Practical Cooking Terms

🔹 Thickening Power

• Cornstarch wins: Because it’s pure starch, it thickens better and more reliably.

• You need less cornstarch than flour or cornflour to achieve the same thickness.

🔹 Appearance and Texture

• Cornstarch yields glossy, smooth sauces.

• Flour-based thickeners can be opaque and slightly grainy.

• Cornflour (US) yields more texture due to fiber content.

🔹 Flavor

• Cornstarch is neutral.

• Cornflour adds mild corn flavor.

🔹 Gluten Content

• Both cornflour and cornstarch are naturally gluten-free, making them good for gluten-free cooking if processed in a gluten-free facility. Cross-contamination can occur.

How to Use Cornstarch Properly

🧪 Making a Slurry

Cornstarch must be mixed with cold liquid first.

Steps:

1. Measure cornstarch.

2. Mix with equal part cold water or other cold liquid.

3. Stir until smooth.

4. Add slowly to the hot liquid while stirring.

5. Heat until thickened and glossy.

Why?
If added directly to hot liquid, cornstarch can form lumps that are hard to dissolve.

🕐 Cooking Time

Cornstarch thickens quickly. Once it reaches a boil, turn off heat and remove from stove to avoid thinning.

🧁 Cornstarch in Baking

Often used alongside other flours to:

• Tenderize cakes

• Improve texture

• Reduce gluten formation

Cornflour or Cornstarch in Popular Recipes

🍲 Soups and Stews

Cornstarch slurry gives a smooth, thick texture without altering flavor.

🍛 Asian Stir-Fries

Cornstarch is often used to:

• Thicken sauces

• Velvet meat (coat with cornstarch before cooking for tender texture)

🍮 Desserts

Puddings, pie fillings, and custards often rely on corn starch for a silky set.

🍪 Baking

Cornflour (US, whole ground) contributes corn flavor to cornbread, muffins, and pancakes.

Substitutes: What to Use If You Don’t Have Cornstarch or Cornflour

🔁 Cornstarch Substitutes

🔁 Cornflour Substitutes (US whole ground)

Nutrition: Cornstarch vs Cornflour

📌 Nutrition Notes

• Cornstarch offers little nutritional value beyond calories because it is essentially pure starch.

• Cornflour (US) contains a bit more nutrition (fiber, protein) because it’s a whole-kernel product, but it’s still primarily carbohydrate.

Neither is a significant source of vitamins or minerals unless fortified.

Important Tips for Home Cooks

🥣 Avoid Over-Thickening

Cornstarch thickens quickly. Cook only until the desired thickness, then remove heat.

🧊 Cool Liquids First

Always mix cornstarch with cold liquid; hot liquid will clump.

🧄 Watch Acid & Dairy

Cornstarch works well with acidic ingredients and dairy, but in some cases (very acidic or sugary sauces) it can break down and thin out again.

🥘 Adjust for Freezing

Cornstarch-thickened sauces may become watery once frozen and reheated; arrowroot or flour may hold up better.

🍚 Cornflour Adds Flavor

If your recipe relies on neutral flavor (like white sauces), prefer cornstarch. If you want subtle corn taste (like in cornbread), use cornflour (US).

Regional Naming Confusion: What to Use If the Recipe Is Ambiguous

Because “cornflour” can mean different things, here’s how to interpret recipes based on locale:

📌 If a US recipe says cornflour

→ It likely means whole-ground corn flour, not pure starch.

📌 If a UK, Asian or Australian recipe says cornflour

→ It almost always means cornstarch (pure starch).

If in doubt, check the context:

• Is the recipe thickening a sauce? → likely cornstarch.

• Is it making muffins or cornbread? → likely whole cornflour.

What About “Corn Gluten Meal”?

Just to avoid confusion:

• Cornstarch: Thickening starch.

• Cornflour (US): Whole ground corn.

• Corn gluten meal: A high-protein animal feed product — not used in cooking.

These names may sound similar but are entirely different products.

Common Myths and Misconceptions

❌ Myth: Cornflour and cornstarch are always the same.

➡️ Fact: They are the same in some countries but different in the US.

❌ Myth: Cornstarch tastes like corn.

➡️ Fact: Cornstarch is mostly flavorless; it doesn’t impart a corn taste.

❌ Myth: Cornflour is healthier than cornstarch.

➡️ Fact: Cornflour (US) has slightly more fiber and protein but is still primarily carbs; neither is a health food ingredient.

Frequently Asked Questions (FAQs)

1. Can I replace cornstarch with cornflour?

• If you mean cornflour as the UK term for cornstarch → yes.

• If you mean cornflour as US whole ground corn → not recommended for thickening; use more or choose another thickener.

2. Can I use cornstarch instead of flour to thicken?

Yes — and cornstarch is more potent, so use about half the amount of flour.

3. Are cornflour and cornstarch gluten-free?

Yes, both are naturally gluten-free, but check packaging for cross-contamination if you have celiac disease.

4. Why did my cornstarch sauce get thin after cooling?

Cornstarch needs heat to stay thick; once cooled too much, it can thin out. Reheat gently to restore thickness.

5. Can I freeze sauces thickened with cornstarch?

Freezing can cause separation and thinning. Use arrowroot or flour for better freeze–thaw stability.

Conclusion: So, What’s the Difference?

Yes — there is a difference between cornflour and cornstarch, but the difference depends on where you are and how the term is used:

• In many countries (UK, India, Australia, Asia): cornflour and cornstarch are the same thing — a pure starch used for thickening and baking.

• In the United States: cornstarch is the pure starch; cornflour is finely ground whole corn, used more like cornmeal.

Both serve valuable roles in the kitchen—cornstarch for thickening and crisp coatings, cornflour for corn-flavored batters and breads. Knowing the difference (and how to substitute when needed) will help you cook with confidence.