A Kernel of Truth: 10 Things You Didn't Know About Cornstarch and Cornmeal
- Jun 27, 2016
- 0 comments
Photo credit to rainydayfoods.com
Corn. It’s not just for summer barbecues anymore. Derivatives of this large-grain plant have long been used in baking, but how much do you really know about cornstarch and cornmeal? Here are 10 fun facts.
- Cornstarch is made from the endosperm of the corn, found at the center of a corn kernel. These endosperms are ground into a fine white powder.
- Cornstarch is flavorless after it’s been cooked.
- Cornstarch is gluten-free and contains very little saturated fat or cholesterol. It is predominantly a carbohydrate and, obviously, quite starchy.
- Looking for crumbly texture? Cornstarch is the ticket. It also can give your baked goods more moisture and heft.
- Looking to thicken recipes? This is what cornstarch does best. It thickens up your recipes a lot more than flour and appears clear in liquids.
- Worried about the fact that cornstarch is a processed starch? In all things, moderation. A tablespoon or two isn’t anything to be concerned about, but if you want some healthier alternatives, try arrowroot or tapioca.
- Cornmeal is made by grinding sweet corn into a fine powder, also called corn flour.
- It comes in a rainbow of colors (well, almost: white, yellow and blue) depending on the color of the corn.
- Extremely versatile, cornmeal is ideal for giving all manner of baked good a crumbly texture.
- It’s possible to make your own cornmeal by grinding popcorn in a high-end blender.