Corn meal and corn starch are two different products that are often confused for one another in the kitchen. Although they are both derived from corn, they have very different properties and uses. In this post, we will explore the differences between corn meal and corn starch and how to use each in cooking.
Corn Meal
Corn meal is a coarse flour made from whole corn kernels that have been ground into a meal. It is a staple ingredient in many cuisines and is commonly used in baking, as a coating for fried foods, and in dishes like cornbread and polenta. Corn meal has a slightly gritty texture and a nutty flavor that adds depth to recipes.
Corn Starch
Corn starch, on the other hand, is a fine white powder made from the endosperm of the corn kernel. It is a popular thickening agent for sauces, gravies, and puddings. Corn starch is a neutral-tasting ingredient that does not add any flavor to recipes. When used as a thickener, it should be mixed with a cold liquid before being added to hot ingredients, as adding it directly can cause lumps to form.
Cooking with Corn Meal
Corn meal is a versatile ingredient that can be used in a variety of dishes. Here are a few ways to use corn meal in cooking:
β’ Polenta: Polenta is a traditional Italian dish made from boiled cornmeal. It can be served as a side dish or topped with sauce and cheese for a hearty meal.
β’ Cornbread: Cornbread is a sweet, crumbly bread made with cornmeal and flour. It is a staple at barbecues and goes great with chili and other Southern-style dishes.
β’ Fried Foods: Cornmeal makes a crunchy coating for fried foods like chicken, fish, and vegetables. Simply mix the cornmeal with spices and herbs, coat the food, and fry until golden brown.
Cooking with Corn Starch
Corn starch is a useful ingredient in the kitchen, particularly when it comes to thickening sauces and gravies. Here are a few tips for using corn starch in cooking:
β’ Sauces and Gravies: To thicken sauces and gravies, mix 1-2 tablespoons of cornstarch with a small amount of cold water. Add the mixture to the sauce and stir until thickened.
β’ Puddings: To make a creamy pudding, mix cornstarch with sugar and a liquid, such as milk or cream. Cook over medium heat, stirring constantly, until the mixture thickens.
β’ Stir-Fry: To thicken stir-fry sauces, add a tablespoon or two of cornstarch mixed with water at the end of cooking. Stir until the sauce thickens.
In conclusion, corn meal and corn starch are two versatile ingredients that should have a place in every kitchen. Experiment with using each in different dishes to add texture, flavor, and body to your cooking. Happy cooking!
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These are my favorite dishes to serve with Corn Meal Vs Corn Starch:
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