Print Recipe

Homemade Frosted Corn Flakes

Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Course: Main
Cuisine: American
Servings: 4 cups
Author: Based on a recipe from John Currence


  • 2 1/12 cups cornmeal
  • 1/2 cup masa
  • 6 tablespoons sugar divided
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon Kosher salt
  • 2-4 cups boiling water


  • Preheat your oven to 250 F.
  • Line a baking sheet with parchment paper. Lightly spray the paper with non-stick spray.
  • Combine the cornmeal, masa, 3 tablespoons of the sugar, vanilla extract, and all of the salt.
  • Add 2 cups of boiling water and stir until blended. Add more water as needed, getting the batter to a consistency just a little thinner than that of pancake batter.
  • Pour the batter out onto the lined baking sheet and spread out evenly. Try to get it as thin as possible (mine was a bit thick, but you're aiming for 1/8" if possible).
  • Sprinkle the batter with the remaining sugar.
  • Bake for 45 minutes, turning every 15 minutes. The batter will dry out and start to crack. If your batter is thick like mine you might have to bake it a little longer.
  • Remove from the oven and let cool.
  • Break up the corn into bite-sized pieces. It's like breaking up brittle, but you want smaller pieces.
  • Return to the oven and bake another hour or until fully dried.
  • Remove and let cool completely. The flakes will get a bit crunchier after cooling.
  • Keep in an airtight container.