Oatmeal & Raisin Cookies

Oatmeal & Raisin Cookies

Preparation Time 15 mins  |  Cooking Time 20 mins

Always a healthy yet yummy treat to go with a glass of milk or even your evening tea.

Beignets

Beignets

Preparation Time 10 mins  |  Cooking Time 15 mins

These heavenly bites are just so light and easy to make they are perfect for a quick dessert.

Jalebi

Jalebi

Preparation Time 10 mins  |  Cooking Time 12 mins

Super sweet and not as hard to make as they look , these indian delights are a sensation for someone with a sweet tooth

  • Homemade Corn Flakes

Homemade Corn Flakes

Preparation Time: 15 min
Cooking Tme: 55 min
Serving: 2

Print

Email

Add Review

Share with friends

To (Friend's email addresses)

From (your email address)

Message (255 chars left)

Write a Review

Review Title

Your Review

Your Rating

Name

Email

Share with Social Media

A recipe for homemade cornflakes cereal made from scratch in the oven.

About Chef
Mawana Select Exclusive

Mawana Select Exclusive

Joined: July 25, 2013
Total Recipies: 49 (View)

Social Profiles:

Directions

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper or foil and grease lightly with oil or baking spray. 
  • Whisk together 1 cup cornmeal, Breakfast Sugar, and salt. Add vanilla extract and water, a little at a time, stirring until batter is smooth and thin. If it's too dry, add additional water. You want something the consistency of pancake batter.
  • Pour batter onto prepared pan and spread out evenly. (It won't reach the edges, but that's OK. You want a nice thin layer, about 1/4 - 1/3" thick.)
  • Combine remaining cornmeal with 1 teaspoon of water and mix until the mixture resembles course breadcrumbs (add an additional teaspoon or 2 of water if too dry).
  • Sprinkle the top of the batter in the pan with the cornmeal crumbs (this will help give it a little extra crunchy texture).
  • Bake on the center rack for 10-15 minutes, keeping a close eye on it, until the dough has dried out and cracked. (You're looking for a cracked arid-desert landscape look to it).
  • Remove from oven and lower heat to 250. Let pan cool, then use your hands to tear and crack the dough into small flakes. Return to oven and let bake on the center rack for about 45 minutes or until pieces are toasted, crisp, and golden.
  • Let cool completely before serving with milk or as you would any cereal. Store leftovers in an air-tight container in a cool dry place.

Ingredients

  • 1 1/2 cups yellow cornmeal, divided
  • 1 tablespoon Mawana Select Breakfast Sugar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 3/4 cups water