/ 45 ml cornflour

Cornflour, also known as corn starch or maize starch, is a fine powder derived from the endosperm of corn kernels (Zea mays). Produced by milling dried corn kernels and extracting the starchy portion through wet-milling processes, cornflour is nearly pure carbohydrate with minimal protein or fat content. It is characteristically white or pale yellow, with a soft, talc-like texture and neutral flavor. The powder is odorless and dissolves readily in liquid, forming a transparent or translucent gel when heated—a property that distinguishes it from wheat flour and makes it essential for achieving specific textural outcomes in cooking.

In some English-speaking regions, particularly the UK and Commonwealth countries, cornflour refers specifically to corn starch. In American usage, corn starch is the more common term, though cornflour may also denote corn meal. The ingredient's thickening capacity far exceeds that of wheat flour: approximately 1.5 tablespoons of cornflour can replace 1 tablespoon of flour as a thickening agent.

Cornflour functions primarily as a thickening agent in sauces, gravies, custards, and desserts, where it produces a glossy, silky texture without cloudiness. It is extensively used in Asian cuisines—particularly Chinese, Japanese, and Southeast Asian cooking—to coat ingredients before stir-frying and to thicken sauces. In pastry work, cornflour is blended with wheat flour to reduce gluten development, yielding tender cakes, biscuits, and shortbreads. It also serves as a dusting agent to prevent sticking and as a base for batters and breading. Cornflour remains stable when frozen and thawed, making it invaluable for sauces destined for long-term storage, unlike some flour-based thickeners that may break down.