Short answer: It is safer not to use corn flour for Ayambil, unless your own guru / pravachans / local maryādā clearly allow it.

Reason in simple terms:

• Ayambil tap is meant to be:

- Very simple - With minimum taste - As unprocessed as possible - Usually only 1 grain (or very limited grains) in very basic form

• In most traditions:

- People prefer simple whole grains or basic flours (like wheat atta, jowar, bajra, rice) cooked just by boiling, without oil, ghee, milk products, curd, sweets, etc. - Processed items and special flours are usually reduced or avoided to keep the tap more nirāsa (without taste).

• Corn flour:

- Is a more processed form of corn. - Is commonly used for items that improve texture and taste (like thickening, special rotis, snacks), which goes against the spirit of making food as plain as possible in Ayambil.

Because food rules in Ayambil can slightly differ by sangh, guru, or gachchh, the best is:

1. Follow the maryādā given by your own guru or local Upadhyaya / Maharaj Saheb / Panch.
2. If there is any doubt, avoid corn flour and use a very simple, clearly-allowed grain/flour in boiled form only.

So practically: If you are doing strict Ayambil, do not use corn flour.