Cornstarch is popular thickening agent made from the endosperm of corn and use in sauces, pudding and gravy. When mixed with water and heated, cornstarch makes a clear paste. Cornstarch should first be whisked into a room temperature liquid before being added to a hot liquid, to avoid clumping.

Flour, arrowroot or tapioca are other thickening agents that may be used in place of cornstarch.

Cornstarch may also be added to baked goods to improve their texture.

Cornstarch can raise blood sugar and should be used with care by diabetics and those who are watching their weight.

In addition to food uses, cornstarch is a wonderful natural body powder and baby powder. It is also used in arts and crafts and for household cleaning. See for some ideas.

In magickal cooking, cornstarch serves a largely mundane purpose. But even though it is highly processed, it does retain some of the same energies as its parent food, corn.

When I was a child, my grandmother and auntie used to come from Nigeria and stay with us for months at a time every few years. When we were sick and throwing up, they would make a paste of cornstarch and sugar for us to eat. It wasn't exactly delicious, but it was gentle and soothing on the tummy.

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Recipes that contain Cornstarch

Notes from the Test Kitchen

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