Whether you're tightening the reins on grocery expenses, boasting the most refined breakfast palate, or simply desiring control over your family's food choices, look no further. Say goodbye to store-bought cereals laden with mysteries and additives, and say hello to the world of handcrafted artisanal dinner cereal - your very own batch of baked corn paste.
This straightforward recipe offers a delightful alternative, perfect for those moments when you crave a bowl of cereal that's uniquely yours. Ideal for soaking in milk alongside dehydrated fruit or adding a satisfying crunch to a generous serving of yogurt, these homemade corn flakes elevate your breakfast game.
I rarely find myself indulging in a lavish cereal experience, but since I've test-driven these personalized flakes of corn, I can confidently say they outshine the boxed alternatives. As someone who could measure cereal servings by the pound, not by the cup there is something about the homemade flakes of corn that really stick to your ribs better than any of the boxed stuff I have tried.
Nutritional Information
The provided nutritional information has been compiled from various online sources and should be regarded as an estimate. Actual nutritional values may vary based on factors such as specific ingredients used, variations in portion sizes, and individual preparation methods. It is advisable to consider these numbers as general guidelines rather than precise measurements. For accurate nutritional information, it is recommended to consult with a registered dietitian or utilize specialized nutritional analysis tools based on the exact ingredients and quantities used in your preparation.
This recipe is naturally gluten-free, as all the ingredients used are inherently gluten-free. It's a delicious option for those who follow a gluten-free diet, but it's also perfect for everyone to enjoy without any special modifications. Verify that your individual ingredients are gluten free before making as manufacturers may change their ingredients at any time.
When it comes to carbohydrates, it's essential to decode the nutritional puzzle, especially in the realm of homemade versus store-bought corn flakes. Corn flour, a key ingredient in this crunchy cereal, is rich in carbohydrates. However, the variation in carbohydrate content between homemade corn flakes and well-known brands may surprise you. Homemade corn flakes often boast a heartier, unprocessed quality to them. However, compare the amount of carbohydrates by the individual ingredients of the homemade flakes with probably any store bought box of cereal and the homemade batch will have a noticeably higher number of carbs.
Serving Size: 1 Batch (appx 2 1/5 cups of finished flakes)
Calories: 715
Protein: 8 g
Fat: 4 g
Carbohydrates: 150 g
Ingredients
2 Cups water (480 ml)
1 1/2 Cups Corn Flour (360 ml)
1 Tablespoon Sugar (15 ml)
1 Tablespoon Vanilla Extract (15ml)
1/2 Teaspoon Salt (2.5 ml)
Instructions- Homemade Corn Flakes
Homemade Corn Flakes
This recipe is cooked in two steps. The first step involves baking your spread out corn paste at a higher temperature until it begins to dry. It will turn into more of a corn leather and start to crackle and shrink. This will take 15-25 minutes. The second stage is cooking the flipped and broken up corn leather slower at a much lower temperature until it dries into the crunchy crackly flakes of corn that we all know and love.
Phase 1. Corn Leather!
Begin preheating your oven to 350 degrees Fahrenheit (Gas Mark 4 or 177 degrees Celsius).
In a mixing bowl, combine 1 1/2 cups (360ml) of corn flour, 1 tablespoon (15ml) of sugar, 1 tablespoon (15ml) of vanilla extract, and 1/2 teaspoon (2.5ml) of salt. Integrate 2 cups (480ml) of water into the mixture, stirring until it reaches a consistency akin to pancake batter.
The corn flour should absorb a significant amount of water during this process.
It's crucial to achieve a thin spread to avoid overly hard flakes. Therefore, lean towards a thinner mixture rather than a thicker one. If needed, adjust the consistency by gradually adding more water until the desired texture is reached.
Evenly spread the prepared mixture onto a parchment-lined baking sheet, ensuring a thin layer using a tool like a cake spatula. Strive for thinness without letting the parchment underneath show through. The number of baking sheets required will depend on their size; typically, two are suitable for this quantity.
It's crucial to use sheet pans or rimmed baking sheets for this step, providing an edge to contain the mixture. Using a flat cookie sheet might result in the mix overflowing and creating a messy situation, as there's nothing to prevent it from spreading over the sides. Opting for sheet pans ensures a tidy and controlled baking process. If you have a tidy and controlled baking process then you can also lecture those around about the importance of mise en place, and that truly is the gift that keeps on giving.
Place the thinly spread corn paste into the now pre-heated oven, and move to Phase Two!
Phase 2. Flakes of CORN!
Once it has become corn leather, remove the baking pans and turn the oven down to 250 degrees Fahrenheit… I must apologize to my international viewers, I love you all but I for the life of me cannot figure out the conversions for this. If your oven does not go as low as 250 f., then turn it down to 275 f., which is Gas Mark 1, or 140 degrees Celsius. Just keep a closer eye on it as this will lower the cooking times as well.
Allow the corn leather a minute or so to cool to a manageable temperature, ensuring you can handle it without risking burns. Once cooled, carefully flip it over in the pan. Don't worry if it tears or doesn't flip in one solid piece; the next step involves breaking it into smaller pieces. This breaking process aids faster and more even drying. While the resulting pieces don't need to be the final size of your flakes, aiming for a size close to the desired final product is ideal. After breaking it into pieces, return them to the lower temperature oven to complete the baking process.
The final baking duration is contingent upon your oven temperature and the water content in your mixture. Typically, at the lower temperature, expect a minimum of 45 minutes for the baking process, although it may take even longer. The corn leather should transform into a hardened state, exhibiting a satisfying snap reminiscent of a crunchy little cornflake.
Occasionally, the corn may still appear bendable and pliable during the baking process, but allowing it to cool closer to room temperature solidifies it into the desired hard and rigid texture that provides the desired snap and crunch. Once the corn leather has fully dried into corn chips, proceed to break them up into the final-sized flakes. Storing these delightful homemade corn flakes in a glass mason jar ensures their freshness for several days, although the likelihood of them lingering around for that duration in your household might be slim. Enjoy the crunchy goodness!
These homemade corn flakes are versatile and perfect for enjoying with milk, just like any boxed cornflake cereal. One notable difference is that our homemade version tends to retain its crunchiness for a longer duration and may take a bit longer to absorb milk. Additionally, you'll notice that they're heartier, meaning one bowl might satisfy your hunger where two would be needed with store-bought varieties.
The beauty of these corn flakes lies in their customizability. Feel free to personalize your bowl with a sprinkle of sugar, sliced fruit, or dried fruit for added sweetness and texture. You can also get creative by using them as a crunchy topping for yogurt or incorporating them into your favorite cereal recipes. The possibilities are endless, so let your imagination run wild.
Wild, but not too wild, it is just dinner cereal after all!
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