Cornstarch Versus Baking Powder: The Ultimate Showdown In The Kitchen

Author Freeman 08 Apr 2025

Listen up, foodies and kitchen enthusiasts! If you’ve ever stood in front of your pantry, scratching your head while staring at two mysterious powders—cornstarch and baking powder—you’re not alone. **Cornstarch versus baking powder** has been a topic of debate among home cooks and professional chefs alike. But here's the thing: these two powders are as different as night and day. One’s a thickening superhero, while the other’s a leavening legend. Let me break it down for ya!

Now, before we dive deep into the nitty-gritty of their differences, let’s establish one thing: both cornstarch and baking powder are pantry staples. But they serve entirely different purposes in the kitchen. Think of them as tools in your culinary arsenal, each with its own unique superpower. So, which one should you use when? And what happens if you mix them up? Stick around, because I’m about to spill all the tea.

Here’s the deal: understanding the distinction between cornstarch and baking powder isn’t just about avoiding kitchen disasters. It’s about elevating your cooking game. Knowing when to use each of these powders can make or break a recipe. So, buckle up, because we’re about to embark on a journey through the world of cornstarch versus baking powder—and trust me, it’s gonna be delicious!

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What is Cornstarch Anyway?

Alright, let’s start with the basics. Cornstarch is a fine, white powder derived from corn kernels. It’s primarily used as a thickening agent in cooking and baking. Here’s the kicker: it’s gluten-free, making it a go-to for folks with dietary restrictions. Cornstarch is like the silent hero of your soups, stews, and sauces. Without it, those dishes would be watery messes. Imagine a pot of chili without its thick, hearty texture—that’s what life would be like without cornstarch.

But here’s the thing: cornstarch isn’t just for thickening. It also plays a role in baking, especially in recipes that require a light, fluffy texture. Think pancakes, waffles, and even some cakes. The beauty of cornstarch is its ability to absorb moisture and create a smooth, silky consistency. It’s like the glue that holds everything together, but in a good way.

Baking Powder: The Leavening Wizard

Now, let’s talk about baking powder. This magical powder is a leavening agent, which means it helps baked goods rise. It’s a mixture of baking soda, cream of tartar, and sometimes cornstarch. Baking powder is like the cheerleader of your kitchen, cheering on your muffins, cakes, and bread to reach new heights—literally.

Here’s how it works: when baking powder comes into contact with liquid and heat, it releases carbon dioxide gas. This gas creates bubbles in the batter, causing it to rise. It’s like a science experiment, but one that results in delicious treats. Without baking powder, your baked goods would be dense and flat. No one wants a pancake that looks like a hockey puck, am I right?

How Are They Different?

Let’s break it down. Cornstarch and baking powder may look similar, but their functions couldn’t be more different. Cornstarch is all about thickening, while baking powder is focused on leavening. It’s like comparing apples to oranges—or in this case, sauces to cakes.

Cornstarch is used to thicken liquids, making it perfect for soups, gravies, and sauces.
Baking powder is used to make baked goods rise, giving them that light, airy texture we all love.
Cornstarch is gluten-free, while baking powder may or may not be, depending on the brand.
Cornstarch is neutral in flavor, while baking powder has a slightly tangy taste.

See the difference? These two powders are like yin and yang in the kitchen. They complement each other, but they shouldn’t be used interchangeably.

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When to Use Cornstarch

So, when do you reach for the cornstarch? Here’s a quick guide:

Thickening soups, stews, and sauces
Coating proteins for crispy fried dishes
Adding texture to baked goods
Creating smooth, lump-free gravies

Pro tip: when using cornstarch as a thickener, mix it with a little cold water first. This prevents lumps and ensures even distribution. Trust me, no one wants a lumpy gravy at Thanksgiving dinner.

When to Use Baking Powder

Now, let’s talk about baking powder. Here’s when you’ll want to use it:

Making pancakes, waffles, and muffins
Baking cakes and quick breads
Adding lift to cookies and pastries

Remember, baking powder is all about rising. If your recipe calls for a light, airy texture, this is your go-to powder. Just don’t forget to check the expiration date—baking powder loses its potency over time.

Can You Substitute One for the Other?

Here’s the million-dollar question: can you substitute cornstarch for baking powder, or vice versa? The short answer is no. These two powders have completely different functions, so swapping them out won’t give you the results you’re looking for.

That said, there are some workarounds. If you’re out of baking powder, you can make your own by combining baking soda and cream of tartar. As for cornstarch, you can use flour as a substitute in a pinch, but it won’t produce the same results.

The Science Behind It All

Now, let’s get nerdy for a moment. Cornstarch is made up of starch granules that swell and gelatinize when heated. This is what gives it its thickening power. On the other hand, baking powder contains baking soda, which reacts with acid to produce carbon dioxide gas. This gas is what makes baked goods rise.

It’s all about chemistry, folks. Cornstarch and baking powder may seem simple, but they’re actually pretty complex in their own right. Understanding the science behind them can help you become a better cook and baker.

Common Misconceptions

There are a few myths floating around about cornstarch and baking powder. Let’s clear them up:

Cornstarch is just for thickening: Nope! It also adds texture to baked goods and can be used to coat proteins for frying.
Baking powder is interchangeable with baking soda: Not true! Baking powder contains baking soda, but they’re not the same thing.
You can use cornstarch in place of flour: While you can use cornstarch as a flour substitute in some recipes, it won’t produce the same results.

See? There’s a lot more to these powders than meets the eye.

Recipes Featuring Cornstarch and Baking Powder

Let’s put all this knowledge into practice with some recipes. Here are a couple of ideas:

Chicken Fried Rice with Cornstarch

This recipe uses cornstarch to coat the chicken, giving it a crispy exterior. It’s a game-changer!

Fluffy Pancakes with Baking Powder

These pancakes are light, airy, and absolutely delicious. Baking powder is the secret ingredient that makes them so fluffy.

Conclusion: Cornstarch Versus Baking Powder, Who Wins?

So, who wins in the battle of cornstarch versus baking powder? The truth is, they both win. Cornstarch is your go-to for thickening, while baking powder is your best friend for leavening. They may be different, but they’re both essential in the kitchen.

Now that you know the difference, it’s time to put your newfound knowledge to the test. Experiment with recipes that use both powders, and see how they transform your cooking. And don’t forget to share your creations with the world. Who knows? You might just inspire someone else to become a better cook.