tbs. plus 2 tsp. cornstarch

Cornstarch, also known as corn flour or maize starch, is a fine white powder extracted from the endosperm of corn (maize) kernels through a wet-milling process. The corn is soaked, ground, and processed to isolate the starch granules, which are then dried and pulverized into an ultra-fine powder. Cornstarch is odorless and nearly tasteless, with a delicate, silky texture that distinguishes it from whole grain corn flour.

Cornstarch is valued primarily for its thickening properties rather than nutritional content. When heated in liquid, its starch granules absorb water and swell, creating a translucent, glossy gel that thickens without clouding sauces or gravies. This makes it distinct from flour-based thickeners, which produce opaque results.

Cornstarch functions as a primary thickening agent across numerous cuisines, particularly in Chinese, Southeast Asian, and American cooking. It is essential for creating glossy sauces, gravies, and glazes; thickening fruit pie fillings and puddings; and coating ingredients for pan-frying and deep-frying to achieve crispy textures. In baking, small amounts are sometimes combined with flour to reduce gluten development, producing tender cakes and pastries. Cornstarch is also used as a dusting agent to prevent sticking and as a component in spice rubs and dry coating mixtures.