cornfloury

English

Etymology

From cornflour +‎ -y.

Adjective

cornfloury (comparative more cornfloury, superlative most cornfloury)

With cornflour.
Synonym: cornfloured
- 1969, Georgina Horley, Good Food on a Budget, London: The Cookery Book Club, published 1970, page 466:
  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.
- 2012, Andy Bates, Modern Twists on Classic Dishes, Bedlinog: Accent Press Ltd, →ISBN, page 50:
  Rough-ground cornfloury polenta binds the patties together.
- 2013, Tamasin Day-Lewis, “Tea at Fortnum’s Fountain”, in Smart Tart: Observations from My Cooking Life, London: Unbound, →ISBN, page 13:
  Things like the pudding we christened ‘Purple Puke’ that we imagined grew under the school quad and Manchester tart, which was a heinous concoction of grey margarined pastry, turnip jam, cornfloury custard and a dusting of toenails on top, the hideous, desiccated coconut flakes that stuck in teeth and craw.
Resembling or characteristic of cornflour.
- 1974 October 17, Delia Smith, “How are your apples and pears?”, in Evening Chronicle, number 30,308, Newcastle upon Tyne, page 4:
  Cook the custard over a low heat, stirring constantly until the custard thickens and no cornfloury taste remains.
- 1989, Nigella Lawson, review, in The Spectator, volume 262, numbers 8373–8385, London, →ISSN, page 35, column 3:
  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.
- 1998, Kate Thompson, chapter 1, in It Means Mischief, Dublin: New Island Books, →ISBN, page 22:
  Deirdre took the biscuit and bit into it without tasting it. She still had that cornfloury feeling in her mouth.