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Corn Flakes

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Adjust Servings:
1 1/2 cup yellow cornmeal
1 tbsp granulated white sugar
1/2 tsp Kosher salt
1 tsp Vanilla extract
3/4 cup of water

Nutritional information

21.7 g
3 g
1.7 g
95 kcal

Corn Flakes

  • Veg
    • 1 hr 25 mins
    • Serves 2
    • Medium


    How to Make 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.


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