Corn Grits Cereal Recipes
CORN GRITS CEREAL
Make and share this Corn Grits Cereal recipe from Food.com.
Provided by havent the slightest
Categories Breakfast
Time 7m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 3
Steps:
- Bring water (or milk) and salt to a boil.
- Add corn grits and reduce heat.
- Cook slowly for about 5 minutes, stirring occasionally
- Remove from heat, cover and let stand for a couple of minutes before serving.
- Feel free to add butter, brown sugar, honey, etc.
HOMEMADE CORN FLAKES CEREAL
This recipe for corn flakes cereal made from scratch bakes in the oven. It stays crunchy in milk and has a lovely sweet and toasted corn flavor that is almost identical to that of the boxed cereal. The recipe makes a small batch (enough for 2 to 3 small bowls of cereal), but you can easily double or triple it-just be sure to divide the batter into additional baking sheets so that it doesn't come out too thick. This cereal is also great to snack on, to top yogurt or ice cream, or to crush to use as breading.
Provided by Alejandra Ramos
Time 2h10m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper or foil and grease lightly with oil or baking spray.
- Whisk 1 cup of the cornmeal with the sugar and salt in a medium bowl. Add the vanilla extract and 3/4 cup water, a little at a time, stirring until the batter is smooth and thin. If it's too dry, add additional water. You want something the consistency of pancake batter.
- Pour the batter onto the prepared baking sheet and spread out evenly. (It won't reach the edges, but that's OK. You want a nice thin layer, about 1/4 to 1/3 inch thick.)
- Combine the remaining 1/2 cup cornmeal with 1 teaspoon water and mix until the mixture resembles coarse breadcrumbs; add an additional teaspoon or 2 of water, if too dry.
- Sprinkle the top of the batter with the cornmeal crumbs (this will help give it a little extra crunchy texture).
- Bake on the center rack, keeping a close eye on it, until the dough has dried out and cracked, 10 to 15 minutes. You're looking for a cracked arid-desert landscape look to it.
- Remove from the oven and reduce the oven temperature to 250 degrees F. Let the baking sheet cool, then use your hands to tear and crack the dough into small flakes. Return to the oven and bake on the center rack until the pieces are toasted, crisp, and golden, about 45 minutes.
- Let cool completely before serving with milk or as you would any cereal. Store leftovers in an airtight container in a cool dry place for up to 2 weeks.
CRISPY CORN AND RICE TREATS
Sweeten crispy corn and rice cereal with a chocolate and peanut butter mixture, then coat it all with powdered sugar! It's a great Saturday night snack the whole family will love!
Provided by HOLMEN
Categories Appetizers and Snacks
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- In a medium saucepan over medium low heat, melt together semisweet chocolate chips, peanut butter and butter.
- Place crispy corn and rice cereal in a large bowl. Pour the chocolate chip mixture over the cereal. Sift confectioners' sugar into the mixture. Cover bowl and shake vigorously until all cereal is fully coated. Allow the mixture to cool slightly before serving.
Nutrition Facts : Calories 361.5 calories, Carbohydrate 55.9 g, Cholesterol 13.6 mg, Fat 15 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 6.9 g, Sodium 319.3 mg, Sugar 32 g
AWESOME BUTTERY GRITS WITH CORN
A local restaurant, Zea's, serves grits as a side dish. This is my version of those grits. No, they aren't for the serious dieter but if you want to treat yourself to an occasional splurge I don't think you will be disappointed. NOTE: You may want to start off just using 1/2 cup of butter. Some people find 1 cup to be a little too much. You can always add more if you like.
Provided by Luby Luby Luby
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In skillet melt butter and add whole kernel corn.
- Season to taste and saute corn over medium heat until light brown approximately 20 minutes.
- In large saucepan combine chicken broth, cream, butter, corn and salt.
- Bring to a boil and slowly add grits stirring constantly.
- Lower heat, cover and simmer on low for 15 to 20 minutes.
Nutrition Facts : Calories 710.3, Fat 65.1, SaturatedFat 40.4, Cholesterol 200.2, Sodium 1059.1, Carbohydrate 28.2, Fiber 1.7, Sugar 1.1, Protein 6.3
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