Portuguese
maisena Catalan
farina de blat de moro 
A very fine starch powder derived from corn, used as a thickener in cooking.
1
This recipe uses cornflour and icing sugar to create the buttery texture.
2
Chop up the chervil, adding to it half a dessert-spoonful of cornflour.
3
Whisk the stock, soy sauce, sesame oil and cornflour together till smooth.
4
In a cup, mix the cornflour and half a cup of water.
5
Add the cornflour and mix again, making sure there are no lumps.
6
To every pint of fruit pulp allow a level tablespoon of cornflour.
7
Combine the caster sugar, mustard powder, turmeric and cornflour in a bowl.
8
Mix the stock with the cornflour and add to the tomato mixture.
9
Add the sifted flour and cornflour, and mix again until well blended.
10
If I'm feeling like it I might have a cup of cornflour.
11
Sieve together the plain flour and cornflour and whisk into the custard.
12
Sift the cornflour, salt, baking powder and baking soda into a bowl.
13
Add cornflour mixed with ½ cup of cold water until dissolved.
14
When stiff peaks form, add the remaining sugar and sift in the cornflour.
15
Sift the cornflour and icing sugar together into a large container.
16
For the batter, mix the flour and cornflour with 200ml ice cold water.