Difference between cornstarch and cornmeal

Main difference

Cornstarch and cornmeal have some differences between them. Since starch makes up the endosperm of corn, cornstarch is made from the endosperm of corn. Corn flour is made from the mixture of endosperm with corn gluten. Both cornstarch and cornmeal are used as thickeners, but cornmeal is used as a thickener only if no cornstarch is available. To use cornmeal as a thickener, you need twice as much as cornstarch. Cornstarch is derived from the endosperm of the corn kernel, while cornmeal is finely ground cornmeal.

What is cornstarch?

Cornstarch is made from the endosperm of corn, since starch makes up the endosperm of corn. Cornstarch is used as a thickener. A small amount of cornstarch is enough to use as a thickener. In American and Chinese cuisines, cornstarch is used in cooking methods. It is used for the preparation and cooking of different types of dishes, including sauces. It is also used to prevent eggs from curdling. Its use includes thickening dairy-based sauces and also for making cakes and custards.

What is cornmeal?

Corn flour is made from mixing the endosperm with corn gluten. Bran makes up corn gluten. Cornmeal is used as a thickener. It is widely used in Chinese cuisine. It is used as a traditional thickener. It is made from yellow, white, or blue corn. It is used for the preparation of breads.

Key differences
  1. Cornstarch is used a lot in American kitchens, while cornmeal is not used much in American kitchens. Although in Chinese kitchens both are used.
  2. Both cornstarch and cornmeal are used as thickeners, but cornmeal is used as a thickener if no cornstarch is available.
  3. To use cornmeal as a thickener, you need twice as much as cornstarch.
  4. Cornmeal contains gluten, while cornstarch is gluten-free and therefore preferred by people who want to avoid protein.
  5. Cornstarch is derived from the endosperm of the corn kernel, while corn flour is finely ground corn flour.
  6. Compared to cornstarch, cornmeal is widely used as a traditional thickener.
  7. To thicken dairy sauces, cornstarch is preferred over cornmeal.

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