What Is Cornflour? Uses, Benefits & How It Is Made

Cornflour is one of the most commonly used kitchen ingredients across the world. From thickening soups and gravies to creating crispy fried snacks and soft desserts, this fine white powder plays an important role in everyday cooking and commercial food production. Despite its popularity, many people are confused about what cornflour actually is, how it is made, and how it differs from other similar ingredients.

In this detailed guide, we will explore what cornflour is, how it is produced, its nutritional value, health benefits, culinary uses, and potential precautions. Whether you are a home cook, baker, or food business owner, this article will help you understand cornflour thoroughly.

What Is Cornflour?

Cornflour is a fine, white, powdery substance made from the starchy part of corn kernels. It is extracted from the endosperm of corn and is primarily composed of carbohydrates in the form of starch.

In many countries like India and the United States, cornflour refers to what is known as cornstarch—a pure starch extracted from corn. However, in countries like the United Kingdom and Australia, “cornflour” may sometimes refer to finely ground whole cornmeal. In India, cornflour typically means refined cornstarch.

It is:

• Odorless
• Tasteless
• Smooth and silky in texture
• White in color

Because of its neutral taste, cornflour blends easily into various dishes without altering flavor.

How Is Cornflour Made?

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Cornflour is produced through a process known as wet milling. Here is a simplified explanation of how it is made:

1. Cleaning the Corn

Fresh corn kernels are cleaned to remove dirt, dust, and impurities.

2. Steeping

The kernels are soaked in warm water (sometimes with a small amount of sulfur dioxide) for 30–48 hours. This softens the kernels and helps separate the components.

3. Grinding

The softened kernels are ground to separate:

• Germ (used for corn oil)
• Fiber
• Gluten (protein)
• Starch

4. Starch Separation

The starch is separated from other components using centrifuges and washing processes.

5. Drying

The pure starch is dried and ground into a fine powder — this becomes cornflour.

The final product contains almost pure starch with minimal protein or fat.

Nutritional Value of Cornflour

Cornflour is mainly carbohydrates and provides energy. Below is the approximate nutritional value per 100 grams:

• Calories: ~380 kcal
• Carbohydrates: 90–91 g
• Protein: 0.3–0.5 g
• Fat: 0.1 g
• Fiber: 0–1 g
• Gluten: 0 g (naturally gluten-free)

It is low in:

• Protein
• Fiber
• Vitamins
• Minerals

Because it is highly refined, cornflour is mostly a source of quick energy.

Culinary Uses of Cornflour

Cornflour is extremely versatile. It is widely used in Indian, Chinese, Continental, and bakery recipes.

1. Thickening Agent

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One of the most common uses of cornflour is as a thickening agent.

When mixed with cold water to form a slurry and added to hot liquids, cornflour thickens:

• Soups
• Gravies
• Sauces
• Stews
• Manchurian gravy
• Sweet and sour sauce

It creates a glossy, smooth texture.

2. Crispy Coating for Fried Foods

Cornflour helps create a light, crispy coating when used in batters.

Used in:

• Pakoras
• Spring rolls
• Crispy fried vegetables
• Chicken or paneer starters
• Tempura-style dishes

It reduces gluten formation and creates crunchiness.

3. Baking

Cornflour is used in:

• Cakes
• Cookies
• Custards
• Puddings
• Pastry cream

It softens baked goods and improves texture.

4. Desserts

Common dessert applications include:

• Fruit custard
• Pudding
• Halwa
• Jelly
• Ice cream stabilization

It prevents lumps and provides a smooth consistency.

5. Cornflour Slurry for Chinese Cooking

In Indo-Chinese recipes like:

• Manchurian
• Chilli paneer
• Chilli chicken
• Hakka noodles

Cornflour slurry thickens sauces and gives a shiny finish.

Benefits of Cornflour

Although cornflour is not considered a “superfood,” it has certain benefits.

1. Gluten-Free

Cornflour is naturally gluten-free, making it suitable for people with:

• Celiac disease
• Gluten intolerance

It can replace wheat flour in some recipes.

2. Quick Source of Energy

Since it is mostly carbohydrates, it provides quick energy, useful for:

• Athletes
• Children
• Recovery diets

3. Easy to Digest

Cornflour is light and easy to digest, especially when cooked properly. It is often used in baby foods and light meals.

4. Smooth Texture Enhancer

It improves mouthfeel and texture in:

• Sauces
• Soups
• Dairy products

5. Useful for Homemade Skincare (External Use)

Some people use cornflour for:

• DIY face packs
• Oil absorption masks
• Natural dry shampoo substitute

However, these uses are cosmetic rather than medical.

Cornflour vs Cornmeal vs Cornstarch

Many people confuse these terms.

In India, cornflour and cornstarch usually mean the same thing.

How to Use Cornflour Correctly

1. Always Make a Slurry

Never add dry cornflour directly to hot liquids.
Mix it with cold water first to avoid lumps.

Typical ratio:

• 1 tablespoon cornflour
• 2 tablespoons cold water

2. Add at the End of Cooking

Cornflour thickens quickly. Add it towards the end.

3. Avoid Overcooking

Overheating can break down starch and thin the sauce again.

4. Not Suitable for Long Simmering

It works best for quick thickening rather than slow-cooked gravies.

Industrial Uses of Cornflour

Beyond cooking, cornflour is widely used in industries.

1. Food Industry

• Processed soups
• Instant noodles
• Packaged sauces
• Ice creams

2. Pharmaceutical Industry

Used as:

• Tablet binder
• Disintegrating agent

3. Textile Industry

Used for fabric starching.

4. Paper Industry

Improves paper strength and finish.

Is Cornflour Healthy?

Cornflour is safe when consumed in moderation. However, it is highly refined and lacks fiber and protein.

Pros:

• Gluten-free
• Easy to digest
• Low fat

Cons:

• High glycemic index
• Low nutritional value
• Minimal vitamins and minerals

People with diabetes should use it carefully as it may spike blood sugar levels.

Cornflour for Weight Loss – Good or Bad?

Cornflour is not ideal for weight loss because:

• It is calorie-dense
• High in carbohydrates
• Low in fiber

However, small amounts used for thickening will not significantly impact weight if consumed as part of a balanced diet.

Storage Tips

To maintain freshness:

• Store in an airtight container
• Keep in a cool, dry place
• Avoid moisture
• Use within expiry date

If exposed to moisture, it may form lumps.

Can Cornflour Go Bad?

Yes. Signs of spoilage include:

• Unusual smell
• Clumping due to moisture
• Mold growth
• Insects

Proper storage extends shelf life.

Common Mistakes While Using Cornflour

1. Adding directly to hot liquid
2. Using too much (creates gummy texture)
3. Overcooking after thickening
4. Confusing with cornmeal

Avoid these to get perfect results.

Frequently Asked Questions

Is cornflour the same as maize flour?

No. Maize flour is made from whole corn, while cornflour (in India) is pure starch.

Can cornflour replace wheat flour?

Only partially. It lacks gluten and cannot provide structure alone in baking.

Is cornflour vegan?

Yes, it is plant-based.

Is cornflour safe for babies?

In small quantities and properly cooked, yes. Always consult a pediatrician.

Conclusion

Cornflour is a simple yet powerful kitchen ingredient made from the starchy part of corn kernels. It is widely used for thickening soups and sauces, creating crispy coatings, and preparing smooth desserts. The manufacturing process involves cleaning, soaking, grinding, separating starch, and drying to produce the fine white powder we use in cooking.

Although cornflour is not rich in nutrients, it offers benefits such as being gluten-free, easy to digest, and versatile in cooking. When used correctly and in moderation, it can greatly enhance the texture and quality of many dishes.

Whether you are preparing homemade gravies, restaurant-style Chinese dishes, or creamy desserts, cornflour remains an essential ingredient in modern kitchens.

Understanding its properties and correct usage will help you achieve better cooking results every time.