Originally Posted by CharlieD
Providing Andy's coment, I see how the question as about cornstarch. Little did I know that people call starch - flour, or is it other way around, I'm confused.
You had to look at the location of the questioner. In Europe, the terms are interchangeable, but in the U.S., particularly the southwest U.S., corn flour, or masa harina, which is made from dried corn which has been soaked in lime water, is used to make Mexican specialties such as corn tortillas, tamales, empanadas, etc. Corn starch, on the other hand, is a fine powdery substance made from the endosperm of the corn kernal, and used as a thickening agent. Don't see to many enchiladas or tamales in Ireland these days.