cornflakes

Cornflakes are a breakfast cereal produced from corn (maize) kernels that have been cooked, flattened into thin sheets, and toasted until crisp. The invention of cornflakes is credited to Dr. John Harvey Kellogg of the Battle Creek Sanitarium in Michigan in the late 19th century. Modern cornflakes are typically made from whole or degermed corn kernels that are cooked with water and other ingredients (such as salt, sugar, malt flavoring, or vitamins), rolled into thin flakes, and then toasted to achieve their characteristic golden color and crispy texture. The flakes are light, brittle, and maintain a satisfying crunch in milk or other liquids, though they gradually soften with soaking.

Cornflakes are primarily consumed as a ready-to-eat breakfast cereal, typically served in a bowl with milk, cream, or plant-based milk alternatives. They are eaten plain or combined with fresh or dried fruits, honey, nuts, and other toppings. Beyond breakfast consumption, cornflakes are used as a binder and breading ingredient in savory dishes—crushed or ground cornflakes coat chicken, fish, and other proteins before frying or baking. They also appear in desserts, notably as a component of no-bake treats, pie crusts, and granola clusters. Cornflakes are further processed into flours and meals for baking applications.