cornflour

(US, regional) Parched cornmeal.

Powder obtained by grinding or milling cereal grains, especially wheat, or other foodstuffs such as soybeans and potatoes, and used to bake bread, cakes, and pastry.

Cold flour is a regional American term for parched cornmeal — dried, roasted corn ground into a coarse powder that could be eaten dry or mixed with water without cooking. A practical travel food used by Native Americans and frontier settlers, it kept well and needed no fire. Largely historical, most often encountered in 19th-century frontier accounts and foraging literature. It carries connotations of rugged self-sufficiency and austere subsistence living.

(US) Bread made from cornmeal.