cornflour: meaning, definition, pronunciation and examples
B2Neutral to technical (culinary), everyday in cooking contexts.
Quick answer
What does “cornflour” mean?
A fine, powdery starch made from maize (corn), used chiefly as a thickening agent in cooking.
Audio
Pronunciation
Definition
Meaning and Definition
A fine, powdery starch made from maize (corn), used chiefly as a thickening agent in cooking.
Can refer more broadly to a fine flour made from various grains (e.g., wheat cornflour in some regional contexts), but predominantly denotes maize starch.
Dialectal Variation
British vs American Usage
Differences
In British English, 'cornflour' refers to maize starch. In American English, the equivalent product is almost always called 'cornstarch'. In American English, 'corn flour' can refer to a finely milled whole-grain maize flour.
Connotations
In the UK, 'cornflour' has a neutral, specific culinary connotation. In the US, using 'cornflour' for the starch might cause confusion; 'cornstarch' is the expected term.
Frequency
Very high frequency in UK culinary contexts. Low frequency in US culinary contexts, where 'cornstarch' dominates.
Grammar
How to Use “cornflour” in a Sentence
[cornflour] + thickens + [sauce/gravy][verb: mix/stir] + [cornflour] + with/into + [liquid][measure: tsp/tbsp] + of + [cornflour]Vocabulary
Collocations
Examples
Examples of “cornflour” in a Sentence
verb
British English
- [Not standard as a verb]
American English
- [Not standard as a verb]
adverb
British English
- [No adverbial form]
American English
- [No adverbial form]
adjective
British English
- [Rarely used attributively, e.g., 'a cornflour slurry']
American English
- [Rarely used; 'cornstarch' is the attributive norm, e.g., 'cornstarch slurry']
Usage
Meaning in Context
Business
Used in the food manufacturing industry for product formulation.
Academic
Appears in food science texts regarding starch properties and gelatinisation.
Everyday
Common in recipes and home cooking discussions for thickening sauces, soups, and custards.
Technical
A specific ingredient in culinary arts; a purified starch in food chemistry.
Watch out
Common Mistakes When Using “cornflour”
- Using 'corn flour' (two words) interchangeably with 'cornstarch' in US contexts.
- Adding cornflour directly to hot liquid without making a slurry first, causing lumps.
- Confusing it with cornmeal (coarse) or wheat flour.
FAQ
Frequently Asked Questions
Yes, in terms of the product (maize starch). 'Cornflour' is the common term in the UK and Commonwealth countries, while 'cornstarch' is the standard term in the US.
Not directly. Cornflour (cornstarch) has twice the thickening power of wheat flour. You would need to use roughly twice as much plain flour, and it will produce a cloudy, less glossy result and may impart a floury taste.
Pure cornflour (maize starch) is naturally gluten-free. However, always check the packaging for cross-contamination warnings if you have celiac disease or a severe gluten intolerance.
Lumps form when cornflour is added directly to hot liquid. The standard technique is to make a 'slurry' by mixing it with a small amount of cold liquid first, then stirring this mixture into the hot liquid.
A fine, powdery starch made from maize (corn), used chiefly as a thickening agent in cooking.
Cornflour is usually neutral to technical (culinary), everyday in cooking contexts. in register.
Cornflour: in British English it is pronounced /ˈkɔːnflaʊə/, and in American English it is pronounced /ˈkɔːrnflaʊər/. Tap the audio buttons above to hear it.
Phrases
Idioms & Phrases
- “[No common idioms specific to 'cornflour']”
Learning
Memory Aids
Mnemonic
Think: 'CORN makes flour for thickening in a quarter of an HOUR.' (Corn-flour -> quarter-hour for thickening time).
Conceptual Metaphor
A CULINARY CEMENT: It binds liquids into a solid-like state.
Practice
Quiz
What is the PRIMARY culinary function of cornflour?