Cornstarch comes from the endosperm of the corn kernel. It’s pure starch, robbed of all fiber and flavor. Think of it as the ghost of corn—white, silent, and powerful.
Cornmeal is the whole grain ground up. It’s got the germ, the bran, and all that sunny, corny taste. This stuff has texture. It’s the soul of cornbread, the crunch of polenta.
Swap one for the other and your recipe will weep. But wait—there’s a secret door you didn’t know existed.
