Cornstarch, on the other hand, is a thickening agent. It’s pure starch from corn (surprise!), and it’s a total drama queen when it comes to heat.
When you whisk it into a hot liquid, it swells up and creates a silky, glossy texture. Think of gravy, pudding, or the perfect stir-fry sauce that clings to your noodles like a hug. It does not make bubbles—it makes things thick and dreamy.
If you tried to use cornstarch instead of baking powder in a cake, you’d get a dense, flat, sadness pancake. It would taste like raw flour and disappointment. No thanks.
Wait, So What Happens if You Swap Them?
Let’s play a game of “What If?” What if you use cornstarch in your cookies instead of baking powder? Your cookies will be tough, dense, and might double as hockey pucks. Not ideal for dessert; great for self-defense.
What if you use baking powder to thicken gravy? That gravy will be fizzy, bitter, and taste like a science experiment. You’ll get worried looks from your family, and rightfully so.
In short: the results are comically bad. Unless you’re cooking for a prank show, stick to the right powder.
