Starch made from Indian corn, esp. a fine white flour used for puddings, etc.
A white, powdery thickener finer than flour. It is extracted from the starch endosperm of wheat or corn. It must be dissolved in a cold liquid before it is added to a hot mixture or it will lump. It results in a glazy, opaque finish.
A "flour" made from corn kernel and used as a thickening agent for sauces, soups, etc. It should be mixed with a small amount of cold liquid to form a thin paste before being stirred into a hot mixture.