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Wikipedia
Cornstarch, or cornflour in the United Kingdom and Australia, is the starch of the corn (maize) grain. It is also grown from the endosperm of the corn kernel. It has a distinctive appearance and feel when mixed raw with water or milk, giving easily to gentle pressure but resisting sudden pressure (see Dilatant and Non-Newtonian fluid). It is usually included as an anti-caking agent in powdered sugar (10X or confectioner's sugar). For this reason, recipes calling for powdered sugar often call for at least light cooking to remove the raw cornstarch taste. Cornstarch or cornflour is also used as a thickening agent in soups and liquids. As the starch is heated, the molecular chains unravel, allowing them to collide with other starch chains to form a mesh, thickening the liquid.
[edit] About Cornstarch
As the name suggests this is a starch made from corn, where all other substances have been removed. Cornstarch is often mixed with flour and used as an ingredient in making bread dough. It is also used in binding sauces, creams and puddings.
Recipes With Cornstarch
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Cornstarch, Syrup, Water
Cornstarch, Cream, Food, Water
