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Wholemeal cornflakes

Cook Time 15 mins
Total Time 15 mins
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