Cooking with Corn Flakes Cereal

Add Added Texture and Flavor to Sweet and Savory Dishes

Dec 31, 2008 Brigette Zavala

Created purely by accident in 1894, by Will Keith Kellogg, corn flakes have become a classic breakfast cereal and an ingredient in countless recipes.

If you’re looking for a new dish to feed your family that is different, yet decidedly delicious, head to your pantry for a box of corn flakes cereal. Corn flakes are not just for breakfast!

Since 1932—when the first recipe listing corn flakes in the ingredients appeared on the side of a Kellogg’s cereal box—creative cooks have been incorporating corn flakes into their cooking repertoire. From breads, to cookies, to meatloaf, and much more, this crunchy breakfast favorite adds great taste and texture to a variety of foods.

Here are two tasty corn flakes recipes you will love, and for more recipes that incorporate corn flakes, try any one of the various recipes from Kellogg’s. To crush corn flakes for use in recipes, simply place them in a large ziplock plastic bag; using a rolling pin, roll across the bag several times until corn flakes are crushed.

Corn Flake Crusted Baked Chicken

Ingredients

• 4 bone-in skinless chicken thighs
• 4 bone-in skinless chicken drumsticks
• Salt and ground black pepper, for seasoning
• 1 tablespoon water
• 1 large egg
• 2 cups crushed corn flakes
• ½ teaspoon cayenne pepper
• 1 tablespoon olive oil
• 1 teaspoon salt

Preparation

1. Preheat oven to 400 degrees.
2. Rinse chicken pieces then pat dry with paper towels.
3. Season chicken pieces with salt and ground black pepper.
4. In a bowl, whisk together 1 tablespoon of water and egg.
5. In another bowl, stir together corn flakes, cayenne pepper, olive oil, and 1 teaspoon salt.
6. One piece of chicken at a time, dip chicken into egg mixture then into corn flake mixture; coat completely with corn flakes, pressing flakes onto chicken.
7. Place coated chicken pieces on a rimmed baking sheet.
8. Bake about 30 minutes, until crisp and golden.
9. Season cooked chicken with salt and ground black pepper, to taste.
10. SERVES 8

Corn Flake Crusted Fried Green Tomatoes

Ingredients

• 4 medium-sized green tomatoes (unripe)
• ½ cup all-purpose flour
• 1 teaspoon sugar
• ¾ teaspoon cayenne
• 1 teaspoon salt
• 1 tablespoon milk
• 1 large egg
• 6 ounces corn flakes (about 5 cups), crushed
• ¼ cup vegetable oil
• ¼ cup (1/2 stick) unsalted butter

Preparation

1. Preheat oven to 375 degrees F.
2. Slice tomatoes into ½-inch-thick slices. You should have 12 slices.
3. In a small, shallow bowl, whisk together flour, sugar, cayenne and salt.
4. In a separate small, shallow bowl, whisk together milk and egg.
5. In another small, shallow bowl, add crushed corn flakes.
6. Working with 1 tomato slice at a time, dredge tomato in flour; shake off excess flour. Dip tomato in egg; allow excess egg mixture to drip off. Place tomato in crushed corn flakes, pressing lighting so that the corn flakes adhere to tomato.
7. Place tomato slice on a baking sheet. Continue process until all coated tomatoes are on baking sheet.
8. Heat 1 tablespoon oil and 1 tablespoon butter in a 12-inch nonstick skillet set over moderate heat. When foam subsides, fry 3 tomato slices at a time for about 3 minutes per side, until tomatoes are golden brown.
9. Transfer tomatoes to a paper towel lined plate to drain.
10. Fry remaining tomato slices in remaining oil and butter as before.
11. On another baking sheet, place drained, fried tomato slices in 1 layer. Bake fried tomatoes in oven for about 4 minutes, until hot and tender.
12. Serve as an appetizer with aioli or as a side to lamb chops, catfish, or any of your favorite entrees.
13. SERVES 4 (3 SLICES PER PERSON)

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