Cornflour is another term/word for cornstarch. It is a common British term. Cornstach, according to Cooking Ingredients by Christine Ingram, is the "fine white powder [made from] grinding the white heart of the corn kernal." It cooks to opaque, translucent in color,.

Uses, definitions, indications and terms associated with cornstarch:

• Cornstarch, unlike flour, sets up firm making it good for items being cut or needing to hold their shape after being cooked and cooled.
• Cornstach added to baked goods, such as breads, cakes and cookies, lowers the gluten levels.
• Blancmange (or Blanc Mange or Blanc-Manger) is a tradional white pudding using cornstarch. Generally, the cooked pudding is poured into molds to set, then unmolded for service. Blancmange can also use other thickeners, such as gelatin.
• For a fruit pie, use 1 to 1 1/2 T cornstach for every 6 cups of fruit. Be sure to mix well the cornstarch and the sugar together to avoid lumping of the cornstarch.
• Acidic ingredients (such as lemon juice) and high amounts of sugar can have a thinning effect on the finished product that uses cornstarch to thicken it. When applicable or possible, add the acidic flavorings or ingredients or part of the sugar after the cornstach has thickened the product, or add in additional cornstarch. Overcooking a product can also break down the thickening ability of cornstarch.
• A slurry is cornstarch mixed with a liquid. This is then used to thicken other liquids and sauces when heated.
• Cornstarch looses its qualities as it ages. According to Cookwise by Shirley O. Corriher, "If you are using cornstarch that has been on the shelf for a couple of years, you may need to use more of it to thicken than the recipe indicates." As with other staples and bakery ingredients, keep sealed in airtight container and use the FIFO system (first in first out), using the old up first before using the fresh.
• According to Guide to Modern Cooking, the standard for a good blanc mange is:

  Velvety smooth throughout; delicate, yet firm enough to hold shape of mold when turned from it; a mild flavor of vanilla [if vanilla is used otherwise it will be almond]

Below are recipes using cornstarch.

Blanc Mange, English Style
The French Style blancmange molded pudding is tradionally made with sweet and bitter almonds and sometimes thickened with gelatin. This recipe uses cornstarch as a thickener and almond extract for a flavoring, and is adapted from "Professional Cooking". This is an industry recipe yielding 2 1/2 quarts.

2000 ml Milk (4 lbs)
375 g Sugar (12 oz)
3 g Salt (1/2 tsp)
250 g Cornstarch (8 oz)
500 ml Cold Milk (1 lb)
15 ml Almond Extract (1/2 oz)

Combine the milk, sugar and salt in large saucepan. Bring to simmer. While heating, mix the cornstarch with the second amount of milk which is cold. When the heated milk is hot, temper in about 1 cup of the hot mixture to the cold milk/cornstarch mixture. Pour this mixture back into the hot milk, and stir over low heat until it comes to a boil. Remove from heat and add in the flavoring. Pour into molds about 4 oz in size. Cool until chilled and firm, then unmold for service.

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Blanc Mange (Vanilla Cornstarch Pudding)
This is a smaller, home version of the above, and is poured into molds for unmolding. Adapted from a 1964 version of "Guide to Modern Meals." It excludes the addition of uncooked, beaten egg whites.

1/4 c sugar
3 T cornstarch
1/4 t salt
2 c milk
1/2 t vanilla

Whisk the sugar, cornstarch, salt and milk together well and place in a saucepan. Over medium heat, stirring constantly, bring to a boil. Transfer to the top of a double boiler and cook gently for 10 minutes. Add in the vanilla then pour into desired molds that have been rinsed with cold water and drained. Cool to room temperature, then place in chiller until firm. Unmold for service.

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Sandcastles
These miniature loaves have a fine, sandy texture thanks to the high amount of cornstarch. Adapted from "Classic Cakes Tempting Tortes."

3/4 c unsalted butter, melted and cooled, plus more for greasing miniature loaf pans
1 c sugar, separated
3 eggs
1/4 t vanilla
1 t finely grated lemon rind or 1/4 t lemon extract
1 c self-rising flour
1 c cornstarch
1/16 t salt

Preheat oven to 325°F. Butter 8 miniature loaf pans and line the bottoms with parchment paper.

Remove 4 teaspoons of the measured cup of sugar, and place in a separate bowl for garnish.

Place the remaining sugar with the eggs, vanilla and grated lemon rind in a bowl of a stand up mixer set over simmering water. Stir until the mixture is warm and the sugar is dissolved. Place bowl in a stand up mixture and attach a whip. Whip on medium high speed until light and fluffy, and pale in color, about 5 to 7 minutes. Sift the flour, cornstarch and salt together. Fold the flour into the eggs a cup at a time, then add in the butter in two parts, stirring until thoroughly incorporated. Divide the batter among the prepared pans. Sprinkle each with a little of the reserved 4 teaspoons sugar for garnish. Bake until golden and firm to the touch, about 25 minutes. Cool slightly, then unmold to cooling racks.

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Pear Pie
Use ripe pears for this recipe. Below is a recipe for a pie crust using eggs and baking powder. Adapted from an old community cookbook.

For Pie Filling:
5 each of ripe pears, peeled and sliced
3/4 c sugar
1 T cornstarch
1 t cinnamon
1 t vanilla

For Baking Powder Pie Crust:
3/4 c sugar
1/2 c margarine
Pinch of salt
2 eggs
1 c milk
2 t baking powder
3 c flour

For Pie:
Preheat oven to 350° F. Mix the sugar, cornstarch and cinnamon together and toss with pears and vanilla. Fill the pie pan lined with unbaked pie crust shell. Place strips of the pie crust over to criss-cross over the top decoratively. Bake about 30 to 40 minutes until browned.

For Pie Crust:
Mix sugar, margarine and salt. Add in the eggs and milk and mix until thoroughly combined. Add in the dry ingredients; dough will be soft. Roll out on floured board to desired size.

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Algériens
These powdered sugar-dusted cake squares use cornstarch in the batter, and something called 'TPT.' For those unfamiliar with the French term tant pour tant, it is an almond and sugar powder made with blanched almonds and powdered sugar. To make the almond and sugar powder, place the nuts with about half of the powdered sugar in a food processor. Grind until fine then pass through a sifter/sieve. Grind the almonds that that did not pass through the the sieve with the remaining sugar, then place all of this with the sifted almond sugar powder in a bowl. Break up any caking that has occured. The recipe for both the almond sugar powder (TPT) and the cookie below are from the reference cookbook, "The French Cookie Book."

5 T butter, unsalted
6 oz TPT (3 oz blanched almonds with 3 oz powdered sugar, see above for preparation)
2 eggs, separated, room temperature
3 T orange juice
1 t lemon juice
1/8 t cream of tartar
2 1/2 t superfine sugar
1/4 c cornstarch
Extra powedered sugar for decoration

Preheat oven to 425°F. Grease a 8" square pan and line with parchment. Butter parchment.

Beat butter with a paddle in a stand up mixer until pale. Add in the almond sugar powder (TPT) and beat until light. Add in the yolks. Switch to a whip attachment and mix in the juices. In a separate bowl, whip the whites with the cream of tartar until stiff, then add in the 2 1/2 t superfine sugar. Whip a couple of minutes more to incorporate the sugar. Remove the bowl with the creamed butter mixture from the mixer and sift the cornstarch over the batter. Add about a third of the meringue and mix quickly by hand to incorporate. After all is mixed, gently fold in the remaining egg whites. Turn batter into the prepared pan and smooth the surface. Bake in preheated oven until lightly brown, about 14 to 18 minutes. Remove from oven when done, and slide a small metal spatula around the sides to loosen. Unmold the pan onto a cooling rack, and carefully peel off the parchment paper. Replace the paper and turn over, and let cool. To serve: trim sides, cut into small squares, and dust with powdered sugar.

References used:

Corriher, Shirley O. Cookwise: the hows and whys of successful cooking. New York: William, 1997.

Gisslen, Wayne. Professional Baking. New York: John Wiley, 1985.

Healy, Bruce. The French Cookie Book. New York: William, 1994.

Ingram, Christine. Cooking Ingredients: The ultimate photographic reference guide for cooks and food lovers.
    New York: Hermes, 2002.

Joachim, David. Brilliant Food Tips and Cooking Tricks. US: Rodale, 2001.

Montagné, Prosper. Larousse Gastronomique: The Encyclopedia of Food, Wine and Cookery. Sixth printing, 1965.
     New York: Crown, 1961.

Suthering, Jane. Classic Cakes Tempting Tortes. Santa Rosa: Cole, 1993.

Shank, Dorothy E., Natalie K. Fitch, and Pauline A. Chapman. Guide to Modern Meals. St. Louis: McGraw, 1964.

Twelfth Edition Cook Book Committee. Fredericksburg Home Kitchen Cook Book. 12th Ed.
     Fredericksburg: Fredericksburg PTA, 1978.

Copyright © 2009 Renee Shelton.
All rights reserved.