Sometimes, unwinding can come in the form of going into the kitchen and serving yourself a bowl of cornflakes and milk. After that, sink into your couch, pull down the blinds, and turn on Netflix. How about shaking things up a little by making your own wholemeal corn flakes? Never thought you could? That narrative is about to change now that you have stumbled on this article.

Let’s make this recipe!

Wholemeal cornflakes

Cook Time 15 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Calories 150 kcal


  • Vegetable or grapeseed oil
  • 1 1/2 cups yellow cornmeal
  • 1 tablespoon sugar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract


  • Place a rack in the center of the oven. Preheat to 350 degrees. Line a parchment paper and grease with baking spray or oil.
  • In a medium bowl, whisk cornmeal, sugar, and salt. Add the vanilla extract and ¾ cup water slowly.
  • Stir until the batter becomes smooth and thin. If it appears dry, add water
  • Pour the batter onto the baking sheet. Make sure you spread it out even without reaching the edges.
  • Add the remaining ½ cup cornmeal with 1 teaspoon water. Mix until mixture resembles coarse breadcrumbs.
  • Sprinkle batter with the cornmeal crumbs for an extra crunchy texture.
  • Bake on the center rack for 15 minutes or until the dough dries out and cracks. It should have a cracked-arid desert landscape appearance.
  • Remove from the oven and reduce the oven temperature to 250 degrees F. After the baking sheet cools, use your hand to crack the dough into small flakes.
  • Return flakes to the oven and bake on the center rack for 45 minutes or until the pieces are toasted, crispy, and golden.
  • Once cool, serve with milk.
  • Store leftovers in an airtight container in a cool dry place for 2 weeks.
Keyword American cuisine, American recipe, Breakfast, Wholemeal cornflakes

Recommended ingredients

What Wholemeal cornflakes should I buy?

Happy Belly Wholemeal Cornflakes

These cornflakes contain no high fructose corn syrup, artificial sweeteners, and colorings. 

A cup of happy belly corn flakes contains the following:

  • Saturated fat: 0g
  • Trans fat 0g
  • Polyunsaturated fat 0g
  • Monounsaturated fat: 0g
  • Cholesterol: 0%
  • Sodium: 150mg (7%)
  • Total carb: 34g
  • Dietary fiber: 1g
  • Total sugar: 14g
  • Vitamin D: 2mcg
  • Calcium: 0mg
  • Iron: 5.4mg
  • Potassium: 0mg
  • Vitamin A: 10%
  • Thiamin: 25%
  • Riboflavin: 25%
  • Niacin: 25%

Kellogg’s Corn Flakes

Kellogg’s corn flakes are made with milled corn, sugar, and malt flavor. It also contains 2% salt. A cup of Kellogg’s cornflakes contains:

  • Total fat: 0g
  • Trans fat: 0g
  • Saturated fat: 0g
  • Polyunsaturated fat: 0g
  • Cholesterol: 0mg
  • Sodium: 300g
  • Total carb: 36g
  • Dietary fibre: 1g
  • Total sugar: 4g
  • Vitamin D: 3mcg
  • Iron: 12mg
  • Potaassium: 60mg

How are Kellogg’s cornflakes made?

Each box of  Wholemeal Corn Flakes begins with corn sourced and grown on Aussie farms, prepared at the mill, and transported to our factory in Sydney. The corn is then cooked with a little sugar and salt before they’re flaked and toasted. The golden flakes are then packaged in iconic cereal boxes and sent to supermarkets.

What happens if I eat wholemeal corn flakes every day?

Nothing will happen. For instance, if you take orange juice or any other juice every day. What would happen? Nothing. It could only get boring.

What are the side effects of eating too many corn flakes?

The major ingredient used to make Wholemeal corn flakes is corn. Also, sugar, malt, flavoring, and high fructose corn syrup are used.

These ingredients have a high content of the glycemic index.

More so, foods high in GI cause an increase in the body’s blood sugar level.

According to studies, an adult size portion of cornflakes comprises almost 350 calories. High carbohydrates and few proteins make them unhealthy for diabetic patients and those in the pre-diabetes phase. Even though cornflakes are low in fat, sugar content in them raises fat storage.

Corn flakes result in high concentrations of blood glucose levels because of the carbohydrate content in corn flakes.

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