Homemade Cornflakes Recipes

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HOMEMADE CORN FLAKES CEREAL



Homemade Corn Flakes Cereal image

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

Vegetable or grapeseed oil or nonstick baking spray, for greasing
1 1/2 cups yellow cornmeal
1 tablespoon sugar
1/2 teaspoon kosher salt
1 teaspoon pure vanilla extract

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.

EASY CORNFLAKE TART



Easy cornflake tart image

Make this cornflake cake for a fabulously easy family dessert that uses simple ingredients. With a pastry case and jam base, it's delicious served with custard

Provided by Anna Glover

Categories     Afternoon tea, Dessert

Time 1h

Yield Serves 8-10

Number Of Ingredients 8

320g ready-rolled shortcrust pastry
plain flour, to dust
50g butter
125g golden syrup
25g light brown soft sugar
100g cornflakes
125g strawberry or raspberry jam
custard, to serve

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Unroll the pastry and briefly roll out on a lightly floured work surface until it's large enough to fit a 23cm loose-bottomed tart tin. Use the rolling pin to lift the pastry over the tin, then press into the corners and sides so the excess pastry hangs over the rim. Trim this away, leaving just a small amount of excess hanging over the rim.
  • Line the pastry with baking parchment and fill with baking beans or uncooked rice. Bake for 15 mins. Remove the parchment and beans, then bake for another 5-10 mins until just golden. Remove from the oven and trim any excess pastry from the edges using a serrated knife.
  • Heat the butter, syrup and sugar in a small pan with a pinch of salt, stirring frequently, until melted and smooth. Fold in the cornflakes to coat in the butter mixture.
  • Spoon the jam into the cooked pastry base, then level the surface. Tip the cornflake mixture over the jam and gently press down until all of the jam is covered with a layer of the mixture. Return the tart to the oven and bake for another 5 mins until the cornflakes are golden and toasted. Leave to cool until just warm before slicing and serving with custard.

Nutrition Facts : Calories 305 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.49 milligram of sodium

CORNFLAKE CRUST



Cornflake Crust image

A crust made from breakfast cereal.

Provided by Carol

Categories     Desserts     Pies     100+ Pie Crust Recipes     Crumb Crusts

Yield 8

Number Of Ingredients 3

1 ½ cups cornflakes cereal crumbs
⅓ cup white sugar
⅓ cup butter, melted

Steps:

  • Mix cornflakes, sugar, and butter or margarine together thoroughly. Press into an 8 or 9 inch pie plate. Chill.

Nutrition Facts : Calories 119 calories, Carbohydrate 12.9 g, Cholesterol 20.3 mg, Fat 7.7 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 4.9 g, Sodium 92.4 mg, Sugar 8.9 g

PEANUT BUTTER CORNFLAKE BARS



Peanut Butter Cornflake Bars image

Peanut butter cornflake bars were one of my favorite treats when I was a little girl. If you like chocolate, I have a friend who spreads 1 cup of melted chocolate chips over the top. Let the chocolate set before cutting into the bars. -Laura Campbell, Lisbon, Maine

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 20 servings.

Number Of Ingredients 4

1-1/2 cups creamy peanut butter
1 cup sugar
1 cup light corn syrup
6 cups cornflakes

Steps:

  • In a large saucepan, combine peanut butter, sugar and corn syrup. Cook and stir over medium-low heat until sugar is dissolved. Remove from heat; stir in cereal. Spread into a greased 13x9-in. pan; press lightly. Let stand until set, about 1 hour.

Nutrition Facts : Calories 234 calories, Fat 10g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 35g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.

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