Yes, there is a very important difference between the two, and unfortunately, regular corn flour will not work properly for homemade corn tortillas.
Corn tortilla flour is specifically known as masa harina. The defining difference is an ancient process called nixtamalization. To produce masa harina, whole dried field corn kernels are soaked and simmered in an alkaline solution, typically water mixed with calcium hydroxide (slaked lime). The corn is then rinsed, ground into a pliable dough called masa, and dehydrated into a shelf-stable flour. This chemical process is crucial because it softens the pericarp, frees up essential nutrients like niacin, creates the distinct flavor and aroma of corn tortillas, and alters the starches so they can bind together with water into a cohesive, workable dough.
Regular corn flour, by contrast, is simply dried corn kernels milled down into a fine powder without any alkaline treatment. Because corn naturally contains no gluten, untreated corn flour mixed with water produces a fragile paste rather than a dough that can be kneaded and pressed. If you attempt to make tortillas with it, they will crack, crumble apart, and lack the classic tortilla flavor.
If the bag you purchased does not say masa harina, nixtamalized corn flour, or harina de maiz nixtamalizada, I would recommend saving it for cornbread, batters, breading, or thickening sauces. For tortillas, look for masa harina in the Hispanic foods aisle of the grocery store.
