Cornstarch vs. Corn Flour: What's the Difference?

Cornstarch

Cornstarch is made from the starchy endosperm of corn kernels. It is processed by removing the protein and fiber from the corn kernel. It is white and has the consistency of fine powder.

Corn flour

Corn flour, also known as maize flour, is made by drying and grinding whole corn kernels. It has a somewhat golden tint and can be thick or thin in texture.

Since corn flour is less refined, it contains more protein, fiber, starch, vitamins, and minerals than cornstarch, which is mainly made up of carbs.

Flavor

Cornstarch has a neutral flavor, which can be seen as an advantage because it is often used as a thickening agent without interfering with the flavor of other foods.

Corn flour has a sweet, nutty, grassy flavor similar to corn.

Consistency

Cornstarch is considerably finer in texture than corn flour and has the consistency of baking powder. 

Corn flour has a texture similar to that of whole wheat flour. 

Uses

Cornstarch is used as a thickening agent and used to create a smooth gel-like consistency in pie fillings and puddings. It is also used to thicken soups and sauces. To prevent lumps, it should be mixed with a cool liquid before being added to a hot dish.

Corn flour works best as a less gritty substitute for cornmeal. It is often used for baking and deep-frying in doughs and batters.

Cornstarch and corn flour cannot be used interchangeably in recipes due to their different textures and nutritional values. 

Cornstarch cannot be used in baking in the same way as corn flour because it is mostly starch and contains no protein or fat. Cornstarch can be used to help lend a crispy finish to fried or breaded foods.

Corn flour can be used in addition to or instead of wheat flour to make bread, pancakes, biscuits, waffles, and pastries. However, since corn flour is free of gluten, the final product may be dense and more crumbly.