A flour-like substance obtained from the white heart of the corn kernel. It is tasteless, but is very useful as a thickener, having double the thickening properties of regular flour. It is widely used for thickening sauces, gravies, and puddings. It is best to stir it into water first before it is added to other foods, so that it can be more easily incorporated without creating lumps. In England, cornstarch is referred to as corn flour or cornflour, while in the United States corn flour refers to whole corn kernels that have been finely ground.