I don’t buy much cereal – the hubs hates it and I have recently started preferring oatmeal, though Cinnamon Crunch will always hold a special place in my heart. So this is my problem: we love cornflake chicken (you HAVE to try this recipe – it’s one of our favorites) but don’t want to buy a whole box of cereal when we only need 1 cup of it. On top of that, I’ve gradually started eliminating unwholesome ingredients from our food and cereal is a huge culprit of preservatives and a bunch of other junk that I don’t want to be feeding my body. I ran across this cornflakes recipe and was so excited because I hadn’t really thought about being able to cornflakes. These cornflakes are not exactly like your store-bought variety. They have less crunch (though you can toast them afterwards to produce more of a crunch) and they are not perfect flakes but their flavor is nearly identical. You can choose to put sugar on them or leave the sugar out for a healthier cereal.
p.s. If you think this recipe is a cool idea, but you don’t feel like putting in the effort or time into trying it out, here are a some of my favorite organic cornflake cereals.
HOMEMADE CORNFLAKES RECIPE & INGREDIENTS
*Taken from this recipe
In an ungreased metal skillet, distribute cornmeal evenly over pan. Spray or sprinkle with an even distribution of water, making sure to soak cornmeal. If you want sweetened cornflakes, sprinkle a small dusting of sugar over top. Cook until most of the water has evaporated. Then take a metal spatula and scrape the bottom of the pan until the flakes start coming off the bottom. Flip flakes over and continue cooking until they dry out. Break apart chunks with your hands.