Corn flour is as fundamental to Latin American cooking as wheat flour is to American and European cuisines. It’s the basis for everything from tortillas to arepas to the Salvadoran/Honduran corn cakes called pupusas. The corn flour used in Latin American cooking is made from precooked corn; this distinguishes it from cornmeal, which is ground from uncooked dried corn. But unless you’re familiar with the various corn flour terms, it’s easy to confuse them. Here’s a guide.