Corn Flakes

• In a large bowl, mix 1 cup of cornmeal with sugar, salt and vanilla extract.
• Add water, a little at a time, and keep stirring until the batter becomes smooth.
• Add more water if necessary if the batter is too thick as you want the consistency of your batter to be similar to that of idli batter.
• Line a baking tray with foil or parchment paper and grease lightly with oil or spray.
• Pour the prepared batter on this tray and spread it out evenly to make a thin layer of about 1/3 to ¼ inches.
• With 1 teaspoon of water mix the remaining ½ cup of cornmeal.
• Mix until the mixture starts looking like breadcrumbs
• Sprinkle the breadcrumb mix on top of the other batter in the tray.
• Place the tray in the middle rack of a preheated oven at 350 degrees for about 10 to 15 minutes.
• Lower the heat down to 250 degrees and remove the tray from the oven.
• Let it cool for a while and then crack this batter into small flakes with your hands.
• Place the tray again in the oven for 45 minutes or until the flakes become golden and crispy.
• Serve these with milk once they have completely cooled down and dried.
• Store the remaining flakes in an airtight jars or airtight containers in a cool dry place away from sunlight.

Trivia

• Cornflakes were first patented on 14 April 1986 by Kellogg brothers who invented this product