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One of the first recipes I made out of Big Bad Breakfast: The Most Important Book of the Day from John Currence was homemade frosted corn flakes. As soon as I saw it I was like wow…. how cool would it be to eat a bowl of cereal that I made? So I did. And it was fantastic. So much more corn flavor than the stuff in a box! I mean they were super corny! My wife said they were even cornier than I am, and that’s mighty darned corny!
I could not get over just how much I enjoyed this cereal. It was like I hadn’t had a bowl of corn flakes in years. That boxed stuff just didn’t wow me any more, I guess. Well, now I’m wow’d again! And on top of everything, they were fun to eat!
Crunchy Until The Last Spoonful
These homemade frosted corn flakes were also a lot crunchier than the ones out of a box. Thicker. They are not dainty little flakes by any stretch of the imagination. They can definitely hold up to milk. You know how with the store-bought flakes you only have a few minutes before you have bowl of soggy sadness. Not with these. You’ll be crunching until the last flake.
The recipe calls for real sugar. I didn’t try it using a sugar substitute. My gut feeling is that you’re better off using the real deal.
The cornmeal you use is going to make a big difference in the final texture of the flakes. A coarser meal is of course going to make for a grainer cereal. Maybe a bit harder, too. A softer meal is going to make for lighter flakes. If you have both, I’d try half of one and half of the other for a nice textural contrast!
Also try my country breakfast tots.
Homemade Frosted Corn Flakes
Equipment
Ingredients
- 2 1/12 cups cornmeal
- ยฝ cup masa
- 6 tablespoons sugar divided
- 1 tablespoon vanilla extract
- ยผ teaspoon kosher salt
- 2-4 cups water brought to a boil
Instructions
- 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.
Notes
Nutrition
Nutritional values are approximate.
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When do you add the vanilla extract
Hi Richard. I apologize, I mistakenly left the addition of the vanilla extract out of step #3.
3) Combine the cornmeal, masa, 3 tablespoons of the sugar, vanilla extract, and all of the salt.
Regards,
Mike
Hi, sorry, but your “print” button doesn’t work on the mobile site for Android. Figured you might want to know that. Instead, it forwards to a text box with some code (like more webpage coding) in it that has no buttons or options or any interactive tools, at all. Nothing like the screen for a print/SavePDF screen it’s supposed to show.
Thank you for bringing this to my attention. I am able to duplicate your issue in Chrome on my phone.
Regards,
Mike