cornstarch

[ kawrn-stahrch ]

/ ˈkɔrnˌstɑrtʃ /

a starch or a starchy flour made from corn and used for thickening gravies and sauces, making puddings, etc.

Also called, especially British, corn flour.

Origin of cornstarch

An Americanism dating back to 1850–55; corn¹ + starch

In a medium bowl, whisk the cornstarch and sugar to combine.

Daniel Boulud Reveals His 4 Favorite Recipes From His New Cookbook |Daniel Boulud |October 15, 2013 |DAILY BEAST
When HFCS is made from cornstarch, the fructose molecules are not bound to other sugar molecules.

The Fight Over High-Fructose Corn Syrup |Sharon Begley |February 28, 2011 |DAILY BEAST
In the absence of cold rice, the cornstarch pudding may be prepared.

Ontario Teachers' Manuals: Household Science in Rural Schools |Ministry of Education Ontario
When soft, add the well-mixed sugar and cornstarch and cook until thickened.

Quantity Cookery |Lenore Richards

Heat a pint of water, and when boiling, thicken with a tablespoonful of cornstarch.

Science in the Kitchen. |Mrs. E. E. Kellogg
The stuff on sale usually consisted largely of cornstarch, or plaster of Paris.

The Philippines: Past and Present (Volume 1 of 2) |Dean Conant Worcester
Boil water, sugar and cornstarch mixed with little cold water.

The New Dr. Price Cookbook |Anonymous

cornstarch

/ (ˈkɔːnˌstɑːtʃ) /

US and Canadian a fine starchy maize flour, used esp for thickening sauces Also called (in Britain and certain other countries): cornflour