Cornstarch
A fine white starch from corn, used to thicken puddings, pie fillings and sauces and to soften the crumb of cakes and cookies.
- Baking ingredients and additives
Also called: cornflour (UK), corn starch
Cornstarch thickens once it reaches about 203°F (95°C), so puddings and fillings must boil briefly. It gives a clearer, glossier set than flour and has about twice the thickening power. Mixing it with cold liquid first, as a slurry, prevents lumps.
Too much stirring after it thickens, or very acidic or frozen mixtures, can make it thin out again. In the UK it is called cornflour.
Bake it at VanillaGoods
- RecipeDairy free bourbon vanilla pudding
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Tools for this
OXO Balloon WhiskLump-free batters and silky custards.See it on Amazon
Farberware Stainless SaucepanA heavy base heats evenly so dairy and sugar don't scorch.See it on Amazon
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Related entries
Sources
Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.
- Cornstarch (Q3393961), Wikidata