is a starch made from corn. It is not to be confused with
cornmeal or corn masa. Both cornstarch and finely-ground
cornmeal are sometimes called corn flour; this is thus a
bad term to use.
Cornstarch is commonly
used to thicken sauces. Commonly, anywhere from 1 teaspoon
to 2 tablespoons of cornstarch are added to 1 cup of
fluid. The mixture must be boiled to activate the
cornstarch. When a recipe uses cornstarch in this way, you
can often substitute one of xanthan gum, pectin, agar, or
Cornstarch can be applied
to wet items, drying them off so that batter will stick. This is commonly done for deep-fat frying. When a recipe
uses cornstarch in this way, you can often substitute flour
Cornstarch may be added
sugar to prevent clumping.