Cornstarch and also corn flour both come native corn yet differ in their nutrient profiles, flavors, and also uses.

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In the unified States, corn flour advert to finely ground flour from entirety corn kernels. Meanwhile, cornstarch is a good powder as well, yet made just from the starchy component of corn.

Due come their distinctive nutritional contents and also processing methods, castle have various culinary uses. What’s more, in some parts of the world, the names because that each vary.

This post tells you everything you should know around the differences between cornstarch and also corn flour.

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Both corn flour and also cornstarch space made native corn.

Corn flour is the an outcome of grinding whole corn kernels into a fine powder. Therefore, it contains protein, fiber, starch, and also the vitamins and minerals discovered in entirety corn. It’s commonly yellow (1).

On the other hand, cornstarch is much more refined and also made by removed the protein and fiber that the corn kernel, leaving just the starchy facility called the endosperm. This is then processed into a white flour (1).

Here is a to compare of the nutrient components of 1/4 cup (29 grams) of cornstarch and also corn flour (2, 3):

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

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

Cornstarch provides no B vitamins and much smaller amounts of various other nutrients, compared with corn flour.


Corn flour is do by finely grinding whole corn kernels, vice versa, cornstarch is made simply from the starchy part of corn. As a result, corn flour consists of protein, fiber, starch, vitamins, and minerals, whereas cornstarch is greatly carbs.

Flavor differences

Similarly come corn, corn flour tastes earthy and sweet.

It can be provided in addition to or in ar of wheat flour in breads, pancakes, waffles, and also pastries to add a corn-like taste.

Corn flour is sometimes perplexed with cornmeal, which in the unified States refers to a much more coarsely floor flour that’s likewise made from corn kernels. Cornmeal has actually a much more distinct corn taste contrasted with corn flour.

In contrast, cornstarch is greatly flavorless, and also thus to add texture fairly than taste. That a bland powder that’s usually supplied to thicken dishes.


Corn flour has an earthy, sweet taste similar to totality corn, whereas cornstarch is flavorless.

Confusing specify name practices

In the joined Kingdom, Israel, Ireland, and some other countries, most human being refer to cornstarch together corn flour (4).

Meanwhile, they might refer to corn flour together cornmeal.

Therefore, recipes and also cooking instructions originating outside of the United states may call for corn flour as soon as they really mean cornstarch, or cornmeal as soon as they typical corn flour.

If you unsure i beg your pardon product you have to use in a recipe, shot to number out the recipe’s nation of origin.

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

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


countries outside of the unified States, consisting of the united Kingdom, Israel, and also 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 how it’s supplied to aid you decide.

Not interchangeable in recipes

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

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

However, because corn flour does no contain gluten — the key protein in wheat that adds elasticity and also strength to breads and also baked products — it may result in a more dense and crumbly product.

Cornstarch is mainly used come thicken soups, stews, sauces, and gravies. To protect against lumps, it need to be blended with a cold liquid before being added to a warm dish.

Since cornstarch is greatly starch and doesn’t save protein or fat, it cannot be provided in the same way as corn flour in baking.

Fried or breaded foods items may likewise contain cornstarch, together it have the right to help administer a crispy finish. Finally, cornstarch is often included to confectioner’s street to prevent clumping.

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Corn flour deserve to be provided to do breads and also pastries, conversely, cornstarch is provided as a thickening agent.