Tag: Homemade Frosted Corn Flakes

One of the first recipes I made out of John Currence’s Big Bad Breakfast: The Most Important Book of the Day 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!

These homemade frosted corn flakes were also a lot crunchier than the ones out of a box. 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.

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5 from 1 vote

Homemade Frosted Corn Flakes

So much more corn flavor than the stuff in a box! I mean they were super corny!

Course Main

Cuisine American

Keyword cereal, homemade

Prep Time 10 minutes

Cook Time 3 hours

Total Time 3 hours 10 minutes

Servings 4 cups

Calories 449kcal

Author Based on a recipe from John Currence

Ingredients

• 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

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.

Nutrition

Calories: 449kcal | Carbohydrates: 90g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Sodium: 150mg | Potassium: 309mg | Fiber: 9g | Sugar: 20g | Vitamin A: 30IU | Calcium: 25mg | Iron: 4mg

Nutritional values are approximate.