Convert Corn Flour from Cup (US) to Teaspoon
How many teaspoons is 1 US cup of corn flour?
1 US cup of corn flour (Cornstarch) is 48 teaspoons. 2 US cups of corn flour is 96 teaspoons. 1/2 US cup of corn flour is 24 teaspoons. 1/4 US cup (0.25 US cup) of corn flour is 12 teaspoons. Use the converter below for any amount.
- These figures use the US cup (240 ml). A metric cup is slightly larger at 250 ml, so it holds a little more.
- Cup sizes are not standard worldwide, so the same cup of an ingredient can weigh more or less depending on the country. What is a cup measurement →
- A teaspoon here is the 5 ml standard, the same in the UK, Europe, and Australia. A US teaspoon is fractionally smaller at about 4.9 ml. When teaspoon size matters →
- A little over or under won't ruin the bake, though it can nudge the final taste or colour.
More about measuring Corn Flour
Commonly confused with Corn Flour, and what to swap in
Shoppers reach for Cornmeal when the recipe wants corn flour. What separates them is spelled out further down this page.
Ran out? What to use instead of corn flour →
No measuring cups? The tool below gets you close, and a measuring cup set keeps every batch the same.
Scoop it right, get measuring cupsCorn Flour Measurement Converter
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48 TeaspoonCorn Flour Calculators & Baking Tools
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Common Corn Flour Conversions
Here are the most common corn flour conversions from cups (US) to teaspoons.
| Cups (US) | Teaspoons |
|---|---|
| 0.25 cups (US) | 12 tsp |
| 0.5 cups (US) | 24 tsp |
| 0.75 cups (US) | 36 tsp |
| 1 cup (US) | 48 tsp |
| 1.25 cups (US) | 60 tsp |
| 1.5 cups (US) | 72 tsp |
| 2 cups (US) | 96 tsp |
| 2.5 cups (US) | 120 tsp |
| 3 cups (US) | 144 tsp |
This is a volume conversion, so the result is the same for every ingredient. Use the cups (US) to teaspoons volume converter to switch between cups, tablespoons, teaspoons, and millilitres without weighing.
Frequently Asked Questions
- What is 1 US cup of corn flour in teaspoons?
- 1 US cup of corn flour is 48 teaspoons. The ratio is fixed, so 2 US cups of corn flour is 96 teaspoons and 0.5 US cups is 24 teaspoons. Use the converter above for any quantity, or check the conversion chart on this page for the most common amounts at a glance. Open the corn flour converter
- How many teaspoons is 1.5 US cups of corn flour?
- 1.5 US cups of corn flour is 72 teaspoons. The ratio is fixed, so 1 US cup of corn flour is 48 teaspoons and 2 US cups is 96 teaspoons. Type any other amount into the converter above for the exact figure, or use the chart above for the common ones.
- What is 2 US cups of corn flour in teaspoons?
- 2 US cups of corn flour is 96 teaspoons. Conversions scale in a straight line, so halving or doubling a recipe keeps the same ratio. 1 US cup of corn flour is 48 teaspoons, and you can multiply or divide that figure to match whatever your recipe needs. Enter any amount in the converter above for an exact teaspoons reading.
- How many US cups of corn flour is 48 teaspoons?
- 48 teaspoons of corn flour is 1 US cup. The conversion works the same in reverse, so you can switch between teaspoons and US cups without changing the result. This helps when a recipe lists US cups but you would rather weigh or measure in teaspoons. The converter above and the chart above cover both directions for any amount.
- How much is 1 US cup of Cornstarch in teaspoons?
- Cornstarch is another name for corn flour, so 1 US cup of Cornstarch is 48 teaspoons, exactly the same as corn flour. The figure does not change with the name: 2 US cups is 96 teaspoons and 0.5 US cups is 24 teaspoons. Use the converter above for any quantity, or read the conversion chart on this page for the most common amounts.
Related to Corn Flour
Arrowroot
Arrowroot swaps 1:1 for corn flour as a thickener and sets clearer, which suits glossy fruit glazes and acidic sauces. It thickens at a slightly lower temperature, so stir it in near the end and avoid a hard boil, which can thin it back out. See our Arrowroot converter.
Tapioca Starch
Tapioca starch swaps 1:1 for corn flour as a thickener and sets glossy and clear, holding up through freezing. Corn flour is cheaper and turns a sauce slightly cloudy. Blend either into cold liquid before heating to avoid lumps. See our Tapioca Starch converter.
Plain Flour
Plain flour thickens in place of corn flour but has about half the power, so use roughly twice as much. It clouds the sauce rather than setting it clear, and needs a few minutes longer cooking to lose the raw-flour taste. Whisk it in as a paste to avoid lumps. See our Plain Flour converter.
Cornmeal
Both are ground corn and the names sit one letter apart, which is where the trouble starts. Cornmeal is the whole kernel ground coarse, so it stays gritty and tastes of corn; corn flour is the starch on its own, fine and near flavourless. Thicken a sauce with cornmeal and it turns grainy. See our Cornmeal converter.
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