On 2019-09-26 11:44 AM, Boron Elgar wrote:
> What you describe as cornflour, we refer to as cornstarch, and yes, we
> use it for thickening, too.

To avoid confusion, in North America, corn flour is finely-ground corn,
not just the starch. Masa harina is used in Mexican cooking to make
things like corn tortillas; it's a flour ground from corn that has been
treated with lime (i.e. calcium hydroxide, not citrus).

Joel