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American

Corn Flakes

The American breakfast cereal made the original way: corn grits simmered with barley malt and sugar into a stiff paste, rolled paper-thin, then toasted in a slow oven until they shatter into crisp golden flakes. Served in a bowl with cold milk.

BreakfastVegetarianUnder 400 kcal
90 min25 prep · 65 cookMedium339 kcalper serving
Corn Flakes

Method

  1. Bring 200 ml of water to the boil in a small heavy saucepan with 1 tsp of barley malt syrup, 1 tsp of caster sugar and 0.25 tsp of fine salt, stirring until the malt dissolves.
  2. Rain in 50 g of coarse corn grits in a thin stream, whisking hard so no lumps form. Drop the heat to its lowest setting, cover, and cook 30 minutes, stirring with a wooden spoon every 5 minutes and scraping the base. It is ready when the mash pulls cleanly away from the side of the pan and a spoon stands up in it. Take off the heat and let it cool 10 minutes, until just warm enough to handle.
  3. Heat the oven to 150C. Brush two large sheets of baking parchment with 1 tsp of neutral oil. Put the warm paste on one sheet, lay the second oiled side down on top, and roll with a rolling pin until it is an even, translucent 1 mm sheet — the thinner it goes, the crisper the flake.

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Per serving

339kcal
9gprotein
51gcarbs
11gfat
1gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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