corn starch

GrainsYear-round. Corn starch is a shelf-stable, processed product derived from dried corn kernels and is available consistently throughout the year.

Corn starch is primarily carbohydrate with negligible protein, fat, and fiber. It provides quick energy but lacks significant micronutrients, making it a refined ingredient typically used in small quantities as a functional thickener rather than a primary nutritional source.

About

Corn starch, also known as cornflour or maize starch, is a fine, white powder extracted from the endosperm of corn (maize) kernels through a wet-milling process. The kernels are soaked, ground, and processed to isolate the starch granules, which are then dried and ground into a refined powder. It is nearly pure carbohydrate (approximately 90% starch) with minimal protein, fat, or fiber, and is odorless and nearly tasteless.

Corn starch is a refined ingredient distinct from cornmeal or corn flour, which retain more of the kernel's structure and nutritional components. It is widely produced and distributed globally, with major production in the United States, China, and Brazil.

Culinary Uses

Corn starch serves as a thickening agent in sauces, gravies, puddings, and desserts due to its ability to absorb liquid and form a gel when heated. It is essential in Asian cuisines, particularly Chinese cooking, where it is used to coat proteins and vegetables before stir-frying, and to thicken sauces. In baking, it is blended with wheat flour to reduce gluten development and create tender cakes and pastries. Corn starch is also used in confectionery, as a dusting agent on candy, and in custards and fruit fillings. Its neutral flavor makes it versatile across both savory and sweet applications.

Forms & Preparations

Powder — Fine, white powder used directly as a thickening agent or dusting agent; the standard culinary form.
Slurry — Corn starch mixed with cold liquid (water or broth) to form a paste, which prevents lumping when added to hot liquids.
Modified Corn Starch — Chemically or physically altered starch used in commercial food production for improved stability and texture.
Corn Starch Blend — Pre-mixed with other starches or thickeners, commonly found in commercial gravy mixes and baking products.

Substitutes

Unknown — Use 1:1 ratio; produces a clearer gel and is flavorless; thickens at lower temperatures than corn starch.
Unknown — Use 1:1 ratio; creates a slightly opaque gel; thickens quickly and works well in sauces and gravies.
Unknown — Use 1:1 ratio; produces a glossy, slightly elastic texture; commonly used in Asian and Brazilian cooking.
Unknown — Use approximately 2:1 ratio (double the amount); requires longer cooking time to eliminate raw flour taste; creates an opaque thickening.
Unknown — Use 1:1 ratio; dissolve in cold liquid first; creates a clear, silky texture and is valued in Japanese and macrobiotic cooking.

Recipes Using corn starch (25)

RCI-BR.006.0042.001

Blueberry Raspberry Pie

Blueberry Raspberry Pie from the Recidemia collection

RCI-VG.004.0106.001

Bok Choy and Shiitake Mushrooms

Bok Choy and Shiitake Mushrooms from the Recidemia collection

RCI-DS.001.0161.001

Coconut Custard I

Coconut Custard I from the Recidemia collection

RCI-SP.001.0039.001

Egg Soup

Egg Soup from the Recidemia collection

RCI-BR.004.0219.001

Festive Cream Cake

Serves 8 -10 FESTIVE CREAM CAKE

RCI-MT.005.0104.001

Grandma Norma's Hamburger Gravy

Grandma Norma's delicious hamburger gravy from West Virginia

RCI-MT.004.0450.001

Henry Estate Chicken à la King

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Henry Estate in Dallas, Texas in 1980.

RCI-MT.001.0140.001

Jamaican Roast Beef

RCI-DS.001.0321.001

Maja Blanca

Filipino version of a corn bread except, hers consisted of corn flour, rice flour, coconut milk, corn kernels mixed and steamed to a perfect consistency.

RCI-BR.006.0200.001

Melktert I

Melktert. Good traditional Zambian and South African custard pie recipe. Try it! This is no Quick Melktert (microwave) recipe. This is the game traditional Zambian way.

RCI-BR.004.0372.001

New York Cheesecake

Arnold Reuben, owner of Turf Restaurant at 49th and Broadway in New York City, developed the recipe for New York cheesecake in 1929 after eating a slice of cheese pie at a friend's home.

RCI-ND.006.0057.001

Pad Thai by JpFan01

Submitted by Jpfan01 Alright. I made this thread because of the gbsfood thread going on collecting all the recipies. I tried to share it using the website I made for this recipe but was told it needed to be in a gbs thread. So here you go.

RCI-SF.002.0197.001

Pakon Char Poat Koun

Stir-fry Shrimp with shiitake mushroom and baby corn is delicious. It is one of the recipes that my family cooks on special occasions.

RCI-MT.004.0652.001

Pineapple Soy-glazed Chicken Wings

Cook Time: 50 minutes Serves: 28 – 30

RCI-DS.001.0448.001

Quindins de Iaiá

right|Quindins de Iaiá

RCI-VG.004.1093.001

Rabbit and Cashews

Rabbit and Cashews from the Recidemia collection

RCI-DS.004.0233.001

Rhubarb Compote

This is used in a crumble in the UK, but the Dutch eat it hot as a vegetable with potatoes and meat.

RCI-ND.005.0132.001

Salted mustard greens and shredded meat noodle soup

(雪菜肉絲麵) is a Chinese dish composed of salted mustard greens (雪裡紅), shredded pork (肉絲), soup stock, and noodles. Many Chinese restaurants in the US serve this dish.

RCI-VG.004.1346.001