Is there a difference between cornflour and baking powder?

Yes, cornflour and baking powder are completely different ingredients.

Cornflour (also called cornstarch) is a fine powder made from the starch of corn. It's primarily used as a thickener in sauces, gravies, and soups, and sometimes as a binding agent in baking.

Baking powder is a chemical leavening agent used to make cakes, muffins, and other baked goods rise. It contains baking soda, an acid (like cream of tartar), and a drying agent (like cornstarch). When mixed with liquid, the acid reacts with the baking soda to produce carbon dioxide gas bubbles, which make the batter rise.

Here's a quick comparison:

| Feature | Cornflour | Baking Powder |

|---|---|---|

| Origin | Corn starch | Chemical mixture |

| Function | Thickening, binding | Leavening (rising) |

| Taste | Neutral | Slightly tangy |

| Uses | Sauces, soups, gravies, some baked goods | Cakes, muffins, pancakes, quick breads |

In short, cornflour thickens and baking powder makes things rise.