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Crispy Homemade Frosted Cornflakes Recipe for Sweet Morning Crunch

One of the first recipes I tried from John Currence’s Big Bad Breakfast: The Most Important Book of the Day was homemade frosted corn flakes. The idea of making cereal from scratch immediately grabbed me — and it did not disappoint. The flavor is far more pronounced than boxed cereal: genuinely corn-forward and satisfying. I could not believe how much I enjoyed a simple bowl; it felt like rediscovering cereal all over again.

Homemade Frosted Corn Flakes

Crunchy Until The Last Spoonful

These homemade frosted corn flakes stay crisp far longer than the typical store-bought variety. Where boxed flakes often turn into a bowl of soggy cereal within minutes, these hold up to milk and remain crunchy to the very last flake.

The recipe uses real sugar; I didn’t test sugar substitutes. For the best texture and classic flavor, I recommend using regular sugar.

Homemade Frosted Corn Flakes

Homemade Frosted Corn Flakes

Much more corn flavor than boxed cereal — these are truly corny and delicious.
Course Main
Cuisine American
Keyword cereal, homemade
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 4 cups
Calories 449kcal
Author Based on a recipe from John Currence

Equipment

  • Baking Sheet
  • Mixing Bowl

Ingredients

  • 2 1/12 cups cornmeal
  • ½ cup masa
  • 6 tablespoons sugar divided
  • 1 tablespoon vanilla extract
  • ¼ teaspoon kosher salt
  • 2-4 cups water brought to a boil

Instructions

  • Preheat your oven to 250°F.
  • Line a baking sheet with parchment paper and lightly spray the paper with non-stick spray.
  • Combine the cornmeal, masa, 3 tablespoons of the sugar, vanilla extract, and salt in a bowl.
  • Add 2 cups of boiling water and stir until blended. Add more water as needed to reach a batter slightly thinner than pancake batter.
  • Pour the batter onto the prepared baking sheet and spread it as thinly as possible (aim for about 1/8″ when you can).
  • Sprinkle the surface with the remaining sugar.
  • Bake for 45 minutes, turning the sheet every 15 minutes. The batter will dry and begin to crack; thicker batter may require extra time.
  • Remove from the oven and let cool, then break the sheet into bite-sized pieces (similar to breaking brittle).
  • Return the pieces to the oven and bake another hour, or until completely dried.
  • Let cool completely; the flakes will crisp up further as they cool. Store in an airtight container.

Notes

These flakes are thicker and have a stronger corn flavor than commercial corn flakes.

Nutrition

Calories: 449kcal
|
Carbohydrates: 90g
|
Protein: 9g
|
Fat: 5g
|
Sodium: 150mg

Nutritional values are approximate.