Tired of soggy, overly-sweetened store-bought corn flakes? Craving a wholesome, customizable breakfast cereal that you can control from grain to bowl? Then get ready to ditch the box and embrace the delightful crunch of homemade corn flakes! This recipe empowers you to create a healthier, tastier alternative, perfect for satisfying your morning cravings or adding a delightful crunch to your yogurt parfaits. You'll be amazed at how simple it is to transform ordinary cornmeal into a crispy, golden-hued cereal that rivals – and surpasses – any store-bought brand.
Forget complicated processes and lengthy ingredient lists. This recipe uses readily available ingredients and straightforward techniques, making it ideal for even novice cooks. You’ll soon be enjoying a breakfast that's not only delicious but also reflects your commitment to quality and freshness. Ready to embark on this crunchy culinary adventure? Let's dive into the step-by-step process!
Tools Needed
- Oven
- Rimmed baking sheet
- Parchment paper
- Whisk
- Mixing bowl
Ingredients
- Fine yellow cornmeal: 1 1/2 cups
- Sugar: 1 tbsp
- Kosher salt: 1/2 tsp
- Pure vanilla extract: 1 tsp
- Water: 3/4 cup (plus a touch more for crumbs)
- Optional: Extra cornmeal for topping: 1/2 cup
Step-by-Step Instructions
Step 1. Prepare the Batter and Sheet
- Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper and lightly grease it. In a bowl, whisk together 1 cup cornmeal, sugar, salt, and vanilla. Gradually add 3/4 cup water until you have a smooth, pourable batter.
Step 2. Bake the Cornmeal Base
- Pour batter onto the prepared baking sheet and spread it thinly (about 1/4 inch thick). Combine the remaining 1/2 cup cornmeal with a teaspoon of water to make coarse crumbs. Sprinkle these crumbs evenly over the batter.
- Bake at 350°F for 10-15 minutes, or until the batter looks dry and cracked. Keep an eye on it!
Step 3. Create and Toast the Flakes
- Turn oven down to 250°F (120°C). Let the sheet cool enough to handle, then break the dried layer into bite-sized flakes.
- Spread flakes evenly on the baking sheet. Return to the oven and bake for 40-45 minutes, or until toasted and golden brown and crispy.
Step 4. Cool and Serve
- Let corn flakes cool completely. Serve with milk, yogurt, or enjoy as a snack. Store in an airtight container for up to two weeks.
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Tips
- For extra sweetness, drizzle with honey or maple syrup, or sprinkle with cinnamon.
- Rotate baking trays mid-bake for even crispness.
Nutrition
- N/A
FAQs
1. Can I use other types of cornmeal besides regular cornmeal?
Yes! Fine cornmeal works best for a classic corn flake texture. However, you can experiment with coarser cornmeal for a slightly chewier flake.
2. How do I store my homemade corn flakes?
Store your cooled corn flakes in an airtight container at room temperature. They'll stay crunchy for about a week.
Making your own corn flakes is surprisingly easy and incredibly rewarding. Enjoy the satisfying crunch and wholesome goodness of a breakfast cereal you control from start to finish. Now go forth and create your own perfect bowl of homemade deliciousness!