Cornstarch and also corn flour both come indigenous corn but differ in your nutrient profiles, flavors, and also uses.

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In the joined States, corn flour advert to carefully ground flour from whole corn kernels. Meanwhile, cornstarch is a good powder as well, however made only from the starchy part of corn.

Due to their unique nutritional contents and processing methods, they have various culinary uses. Those more, in some components of the world, the names for each vary.

This article tells you everything you must know around the differences in between cornstarch and corn flour.

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Both corn flour and also cornstarch space made indigenous corn.

Corn flour is the result of grinding entire corn kernels right into a good powder. Therefore, it contains protein, fiber, starch, and the vitamins and also minerals discovered in totality corn. It’s generally yellow (1).

On the other hand, cornstarch is more refined and made by removing the protein and also fiber that the corn kernel, leaving only the starchy center called the endosperm. This is climate processed into a white powder (1).

Here is a comparison of the nutrient contents of 1/4 cup (29 grams) that cornstarch and corn flour (2, 3):

CornstarchCorn flour
Protein0 grams3 grams
Fat0 grams1.5 grams
Carbs28 grams22 grams
Fiber0 grams2 grams

In addition to providing an ext fiber and also protein, corn flour includes B vitamins, iron, potassium, magnesium, and several other nutrients (1).

Cornstarch supplies no B vitamins and much smaller amounts of other nutrients, contrasted with corn flour.


Corn flour is made by carefully grinding entirety corn kernels, whereas cornstarch is made simply from the starchy component of corn. Together a result, corn flour has protein, fiber, starch, vitamins, and also minerals, whereas cornstarch is mostly carbs.

Flavor differences

Similarly to corn, corn flour tastes earthy and sweet.

It can be used in enhancement to or in ar of wheat flour in breads, pancakes, waffles, and pastries to include a corn-like taste.

Corn flour is sometimes puzzled with cornmeal, i m sorry in the united States refers to a more coarsely soil flour that’s likewise made native corn kernels. Cornmeal has actually a much more distinct corn taste compared with corn flour.

In contrast, cornstarch is largely flavorless, and also thus adds texture quite than taste. That a bland powder that’s usually provided to thicken dishes.


Corn flour has an earthy, sweet taste comparable to entirety corn, conversely, cornstarch is flavorless.

Confusing naming practices

In the joined Kingdom, Israel, Ireland, and some other countries, most people refer come cornstarch as corn flour (4).

Meanwhile, they may refer to corn flour as cornmeal.

Therefore, recipes and cooking accuse originating exterior of the United says may contact for corn flour when they really mean cornstarch, or cornmeal when they typical corn flour.

If you unsure which product you need to use in a recipe, try to number out the recipe’s nation of origin.

Alternatively, see how the corn product is offered in the recipe. If that intended come be offered in a manner comparable to the of wheat flour, corn flour is probably your ideal option.

If the cooking recipes is making use of the product to thicken a soup or gravy, cornstarch is the much better choice.


nations outside the the unified States, consisting of the unified Kingdom, Israel, and Ireland, refer to cornstarch together corn flour and also corn flour together cornmeal. If she confused about which product is expected for your recipe, see exactly how it’s used to help you decide.

Not interchangeable interchangeable in recipes

Due to your differing nutritional compositions, cornstarch and also corn flour can not be offered in the same method in recipes.

Corn flour can be offered to make breads, pancakes, biscuits, waffles, and also pastries, in addition to or together a substitute for wheat flour. The adds a distinct corn taste and also yellow color.

However, due to the fact that corn flour does no contain gluten — the main protein in wheat the adds elasticity and also strength come breads and baked products — the may an outcome in a more dense and crumbly product.

Cornstarch is mostly used to thicken soups, stews, sauces, and also gravies. To stop lumps, it must be combined with a cold liquid before being added to a warm dish.

Since cornstarch is mostly starch and doesn’t save on computer protein or fat, it cannot be used in the same means as corn flour in baking.

Fried or breaded foods items may likewise contain cornstarch, together it deserve to help provide a crispy finish. Finally, cornstarch is often added to confectioner’s street to prevent clumping.

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Corn flour have the right to be used to make breads and pastries, whereas cornstarch is provided as a thickening agent.