cornfloury

Adjective

cornfloury (comparative more cornfloury, superlative most cornfloury)

1. With cornflour.
   • They contain tiny amounts of unrecognizable stewed-to-a-rag meat in a sea of pasta and cornfloury gravy, heavily charged with onion essence and monosodium glutamate, that bringer-out of flavour that figures in so many convenience foods.1969, Georgina Horley, Good Food on a Budget, London: The Cookery Book Club, published 1970, page 466
   • Rough-ground cornfloury polenta binds the patties together.2012, Andy Bates, Modern Twists on Classic Dishes, Bedlinog: Accent Press Ltd, →ISBN, page 50

   Synonyms:

   cornfloured

2. Resembling or characteristic of cornflour.
   • Cook the custard over a low heat, stirring constantly until the custard thickens and no cornfloury taste remains.1974 October 17, Delia Smith, “How are your apples and pears?”, in Evening Chronicle, number 30,308, Newcastle upon Tyne, page 4
   • The chef did not even manage to redeem himself with the puddings: the crème brulée (‘. . . with wild berries. Totally decadent!’) had a gritty texture and cornfloury taste, the chilled apple crêpe turned out to be an icy triangular wedge of apple lined with a strip of pancake.1989, Nigella Lawson, review, in The Spectator, volume 262, numbers 8373–8385, London, →ISSN, page 35, column 3