Corn Flakes

What Are Corn Flakes?

Corn flakes are a breakfast cereal made by cooking and sweetening corn, then flattening it into thin flakes and toasting them until crisp. They consist of thin, golden, crisp flakes.

The most common way to eat them is placed in a bowl with milk for breakfast. There are plain (sugar-free/low-sugar) and sugar/honey-coated varieties; fruit, nuts, or honey can be added on top to taste. Some products contain malt (barley) for sweetening.

Nutritional Values of Corn Flakes

Plain corn flakes contain mostly carbohydrates and provide about 380 kcal of energy per 100 grams; depending on the content, they may have added sugar and sodium. In sugar-coated varieties, sugar rises noticeably; values are approximate and vary by label.

How Should Corn Flakes Be Consumed?

Corn flakes with milk and fruit can be a balanced breakfast; choosing plain-low sugar varieties instead of sugar-coated ones can limit added sugar. Since products containing malt (barley) may carry gluten, those with gluten sensitivity should check the label.

This information is general; corn flakes are a food, not a substitute for medical treatment.

How Are Corn Flakes Selected?

Good corn flakes are crisp, fresh, low in added sugar, and have clear content. Instead of products that have gone soggy, smell stale, or are overly sweetened-additive-heavy, plain varieties with reasonable sugar-sodium are preferred; malt for gluten is checked on the label.

• Should be crisp and fresh
• Should be low in added sugar, content should be clear
• Malt/gluten should be checked on the label

How Are Corn Flakes Stored?

Corn flakes are stored in a closed container in a cool, dry place; moisture quickly ruins the crispness and softens the cereal. An opened package should be sealed well or transferred to a jar.

Using Corn Flakes in the Kitchen

Corn flakes are used most often for milk breakfasts; also as a yogurt topping, in granola mixes, for sweet-cake decoration, and as a crispy coating (crushed for chicken-meatball breading). Their crisp texture adds crunch to sweet and savory recipes.

Why Do Corn Flakes Go Soft in Milk?

When crisp flakes come in contact with milk, they absorb the liquid and their starch softens; that's why the cereal softens in milk over time. For those who like it crisp, it's better to add the cereal to milk right before eating.

Frequently Asked Questions

Are corn flakes gluten-free?

Corn itself is gluten-free; however, many corn flakes contain malt (barley) for sweetening, and this carries gluten. Those with gluten sensitivity should choose products labeled "gluten-free."

Plain or sweetened corn flakes?

Plain or low-sugar varieties are preferred to limit added sugar; if sweetness is desired, fresh fruit or a small amount of honey can be added on top.

Are corn flakes used for coating?

Yes; crushed corn flakes can be used as a crispy coating (breading) for dishes like chicken or meatballs, giving a crisp crust in the oven or with little oil.