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
- ½ cup masa
- 6 tablespoons sugar divided
- 1 tablespoon vanilla extract
- ¼ 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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