corn flakes
Corn flakes are typically low in fat and contain carbohydrates primarily from corn starch; many commercial varieties are fortified with B vitamins, iron, and sometimes vitamin D. However, they are often high in added sugars and relatively low in fiber compared to whole-grain cereals.
About
Corn flakes are a breakfast cereal produced from degermed corn kernels that are cooked, flaked, and toasted. The manufacturing process involves milling dried corn to separate the germ and bran, cooking the endosperm with water and seasonings, forming the mixture into thin sheets, and drying them at high temperatures. The result is light, crisp flakes with a mild corn flavor and golden-brown color. First commercialized in 1894 by the Kellogg Company, corn flakes remain one of the world's most consumed ready-to-eat cereals, though numerous brands and regional variations exist.
Culinary Uses
Corn flakes are primarily consumed as a breakfast cereal with milk, yogurt, or plant-based alternatives. Beyond breakfast, the flakes serve as a coating for fried foods such as chicken or fish, providing a crispy texture when crushed and used in breadings. They are incorporated into desserts, granola bars, and baked goods, and can be used as a crust base for cheesecakes and other recipes. In some culinary traditions, they function as a thickening agent for soups and gravies due to their high starch content.
Recipes Using corn flakes (19)
Baked Onion Rings
Corn Flakes: Fortified Ready to Eat Cereal by the US Department of Agriculture, public domain government resource Serves: 4
Baked Tuna Balls
Baked Tuna Balls from the Recidemia collection
Bombay Bhel
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Bo's Favorite Meat Loaf for Meat Loaf Haters
My husband has always sworn that he hates meat loaf. I came across a recipe in a Campbell Soup cook book and changed it to his taste. Now he wants this meat loaf every week and absolutely loves it.
Cereal and Dry Fruit Crunchy Bars
Cereal and Dry Fruit Crunchy Bars from the Recidemia collection
Crispy Chicken Nuggets
Crispy Chicken Nuggets from the Public Health Cookbook, Seattle and King County Department of Public Health—original source of recipe, government publication in the public domain Cook Time: 30 minutes Serves: 4
Crispy Honey Mustard Chicken Nuggets
Boneless, skinless chicken breasts are transformed from boring to spectacular using just a few simple ingredients.
Crunchy Eggplant
Crunchy Eggplant from the Recidemia collection
Crunchy Hazelnut Meringue Cookies
Crunchy Hazelnut Meringue Cookies from the Recidemia collection
Fish 'n Flakes
Fish 'n Flakes from the Recidemia collection
Glazed Mango Pie Bars
Glazed Mango Pie Bars from the Recidemia collection
Lentil roast (ovo lacto)
Lentil roast (ovo lacto) from the Recidemia collection
Onion Dressing
Contributed by [http://groups.yahoo.com/group/PressureCookerRecipes/ PressureCookerRecipes Y-Group]
Peaches and Cream
Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]
Peanut Butter Nuggets
Makes 18 nuggets
Ragged Robin Cookies
Purchased from the O'Banion Estate in Mesquite, Texas in 1984. Notation on paper indicates this is a family favorite and comes from the 1941 Purity Cookbooks. I took these to last year's cookie exchange and they were a huge hit.
Southern Baked Tofu
Southern Baked Tofu from the Recidemia collection
Sweet Potato Marshmallow Delights
Purchased from Zimmerman Estate in Terrell, Texas in 1989. This recipe indicates it came from an old community cookbook published in 1956. Unfortunately, doesn’t give the name of that cookbook.
Watson Estate Corn Flake Waffles
Purchased from the Watson Estate in McKinney, Texas in 1991. Dated 1931. Notation on card said this was served every Sunday (with variations) for over 30 years in Grandpa Jack’s house.