Corn flakes

Corn flakes, or cornflakes, are a breakfast cereal made by toasting flakes

of cereal, usually maize (known as corn in the U.S.). The cereal was created
by John Harvey Kellogg in 1894 as a food that he thought would be healthy for the
patients of the Battle Creek Sanitarium in Michigan where he was superintendent.
The breakfast cereal proved popular among the patients and the Kellogg
Company (Kellogg's) was set up to produce corn flakes for the wider public.
A patent for the process was granted in 1896.
With corn flakes becoming popular in the wider community, a previous patient at
the sanitarium, C. W. Post, started to make rival products. Kellogg continued to
experiment and various ingredients were added and different grains were used. In
1928, he started to manufacture Rice Krispies, another successful breakfast
cereal.
There are many generic brands of corn flakes produced by various manufacturers.
As well as being used as a breakfast cereal, the crushed flakes can be a substitute
for bread crumbs in recipes and can be incorporated into many cooked dishes.

Description[edit]
Corn flakes are a packaged cereal product formed from small toasted flakes of
maize, usually served cold with milk and sometimes sugar. Since their original
production, the plain flakes have been flavoured with salt, sugar and malt, and
many successive products with additional ingredients have been manufactured
such as sugar frosted flakes and honey & nut corn flakes.[1] Corn flakes are
produced in significant quantities at the Trafford Park factory in Manchester,
England, which is the largest cereal factory in the world. [2]

History[edit]

Advertisement for Kellogg's Toasted Corn Flakes from the July 21, 1910 issue
of Lifemagazine.
The story of corn flakes goes back to the late 19th century, when a team
of Seventh-day Adventists began to develop new foods to adhere to the vegetarian
diet recommended by the church. Members of the group experimented with a
number of different grains, including wheat, oats, rice, barley and maize. In
1894, John Harvey Kellogg, the superintendent of the Battle Creek Sanitarium in
Michigan and an Adventist, used these recipes as part of a strict vegetarian
regimen for his patients, which also included no alcohol, tobacco or caffeine. The
diet he imposed consisted entirely of bland foods. A follower of Sylvester Graham,
the inventor of graham crackers and graham bread, Kellogg believed that spicy or
sweet foods would increase passions.[3]
This idea for corn flakes began by accident when Kellogg and his younger
brother, Will Keith Kellogg, left some cooked wheat to sit while they attended to
some pressing matters at the sanitarium. When they returned, they found that the
wheat had gone stale, but being on a strict budget, they decided to continue to
process it by forcing it through rollers, hoping to obtain long sheets of the dough.
To their surprise, what they found instead were flakes, which they toasted and
served to their patients. This event occurred on August 8, 1894, and a patent for
"Flaked Cereals and Process of Preparing Same" was filed on May 31, 1895, and
issued on April 14, 1896.[4][5][6]

A newspaper advertisement for Kellogg's Toasted Corn Flakes in 1919.

Dr Kellogg introduced Kellogg's Corn Flakes in hopes that it would
reduce dyspepsia and, in accordance with the practices of the Seventh-day
Adventists, masturbation and excessive sexual intercourse.[7]
The flakes of grain, which the Kellogg brothers called granose, were a very popular
food among the patients. The brothers then experimented with other flakes from
other grains. In 1906, Will Keith Kellogg, who served as the business manager of
the sanitarium, decided to try to mass-market the new food. At his new
company, Battle Creek Toasted Corn Flake Company, he added sugar to the
flakes to make them more palatable to a mass audience, but this caused a rift
between his brother and him. In 1907, his same company ran an ad campaign
which offered a free box of cereal to any woman who winked at her grocer. [8]To
increase sales, in 1909 he added a special offer, the Funny Jungleland Moving
Pictures Booklet, which was made available to anyone who bought two boxes of
the cereal. This same premium was offered for 22 years. At the same time, Kellogg
also began experimenting with new grain cereals to expand his product line. Rice
Krispies, his next great hit, first went on sale in 1928. [9]
There have been many mascots of Kellogg's Cornflakes. The most popular one is
a green rooster named Cornelius "Corny" Rooster, which has been the mascot
since his debut. In early commercials, he would speak the catch phrase "Wake up,
up, up to Kellogg's Cornflakes!" Dallas McKennon and Andy Devine voiced him.
Later, he stopped talking and simply crowed. [citation needed] The concept of using a
stylized cockerel originated from a suggestion by family friend Nansi Richards, a
harpist from Wales and a Welsh language proponent. The Welsh word for cockerel
is ceiliog (pronounced kayleeog or in some dialects kaylog), sounding similar to
Kellog's name.[10][11]

Similar cereals[edit]

A former patient of the Battle Creek Sanitarium, C. W. Post, started a rival

company to create the other major brand of corn flakes in the United States,  Post
Toasties or Elijah's Manna. The Australian company Sanitarium Health and
Wellbeing also manufactures their own brand of corn flakes called Skippy corn
flakes. Many generic brands of corn flakes are produced by various manufacturers.
In addition, Sainsbury's, Tesco, Morrisons, Asda Co-operative, etc. have brought
out similar products based on cornflakes. A variety of corn flakes that is sold in the
United Kingdom is one where honey and nuts have been added to the corn flakes,
colloquially as "honey nut corn flakes" and as Crunchy Nut under the Kellogg's
brand name.

In cooking[edit]
There are a wide variety of different recipes for dishes involving corn flakes and
crushed corn flakes can even be a substitute for bread crumbs.
Honey joys are a popular party snack in Australia. They are made by mixing corn
flakes with honey, butter and sugar and baking in patty cases or muffin cups.[12] A
variant popular in the UK is chocolate corn flake cakes, made with corn flakes, dark
chocolate, golden syrup and butter.[13] In New Zealand, corn flakes are a core
ingredient in Afghan biscuits, a chocolate cookie made with corn flakes and topped
with chocolate icing.[14]

Images[edit]


Corn flakes are usually served with cold milk (but it is sometimes warm or hot).
Fruit is a popular addition. Sugar may be added to taste.
 

Corn flakes are sweetened, flavored with peanut butter and covered in compound

chocolate to create the Butterfinger candy bar (and imitations).
 

Quinoa "corn" flakes
 Healthy Corn Flakes Cereal Recipe
by SarahUpdated: April 04, 2018 Affiliate linksBreakfast, Gluten and Grain
Free, Recipes

Giving up boxed breakfast cereal from the store is without a doubt one of the
hardest tasks to accomplish after adopting a Traditional Diet. I was the Boxed
Breakfast Cereal Queen before opting to get off the processed food train 2
decades ago. I would eat organic cereal morning, noon, and night, sometimes
even a bowl before bed.
Can you believe I actually thought this practice was good for me?
Unfortunately, I learned that my boxed breakfast cereal habit, even though it was
organic cereal, was far from healthy.
The problem is not with the ingredients themselves, which are simple and seem
“whole” enough in the case of organic cereal. The unhealthy aspect of boxed
cereal is due to the violent processing required to manufacture it. 

Factory Processing Destroys Cereal Grain Proteins

This factory driven process, called extrusion, applies so much heat and pressure to
the cereal grains that they actually liquefy. This slurry allows the grains to be
quickly and easily shaped into the puffs, flakes, and other shapes that make each
cereal distinct.
According to the Weston A. Price Foundation, the manufacturing process used to
make boxed cereal is so violent and denaturing that the proteins in the grains are
actually rendered toxic and allergenic as a result.  This is why whole grain boxed
breakfast cereal is shockingly even more toxic than cheap boxed cereals made
with white flour — because whole grains are higher in protein.  The more protein,
the more toxic the boxed cereal.
What’s a traditional eating family to do?
The good news is that unhealthy versions of processed foods like boxed
breakfast cereal can usually be replicated at home using simple preparation
techniques which do not denature the food or add toxins like what happens
in a factory.
Boxed breakfast cereal is no exception.  It is very possible to make tasty and
healthy cold breakfast cereal yourself. I’ve posted articles and videos in the past
about how to do this. Here are a few of the most popular:
 spelt homemade cold breakfast cereal recipe
 rice crispies recipe
 gluten free homemade breakfast cereal
 grain free homemade cold breakfast cereal
In the recipe below, I add another gluten free cereal recipe on how to make corn
flakes!
Wait a Minute!  Is Corn Healthy?
Some of you may be thinking – corn?   No way.  How is corn healthy?
Corn really does have a bad rap these days, doesn’t it?
The fact is that corn is a traditional food, particularly in my area of the country. The
Indian tribes native to Florida ate a soaked corn gruel as a primary staple food. It
sustained them well. They remained strong and vital on their native diet and were
able to withstand battle after battle with the United States army and were never
defeated. In 1957, the federal government officially recognized the sovereign rights
of the Seminole tribe of Florida.
Corn Isn’t the Problem: GMOs are!
So corn itself is not the problem. What is unhealthy is genetically modified corn or
corn that is violently processed. This creates frankenfoods like high fructose corn
syrup and other additives included in supermarket foods. Worse, processed foods
containing GMO corn contain residue of gut destroying glyphosate, known by
consumers as Roundup.
Once you realize that corn is fine to eat when properly and traditionally prepared
(unless you have an allergy to it) and that it is processed and genetically modified
corn that is the real problem, you are free to enjoy this delicious traditional food!
How to Make Corn Flakes Cereal
Corn flakes cereal in particular is so yummy. It was always one of my favorites in
my boxed breakfast cereal eating days.
In a burst of crazy and wild experimenting one afternoon, I came up with this recipe
for homemade corn flakes cereal. My kids went nuts and so did I!
These healthy corn flakes taste just like the boxed corn flakes from the store, but
this version is actually healthy and very filling!
What is also amazing about this healthy corn flakes cereal recipe is that it is so
filling and satisfying.  Just the small bowl you see in the picture above is plenty
enough for breakfast or a snack.  This compares with the several much larger
bowls of processed corn flakes that don’t seem to fill you up that well and you are
hungry again a short time later. Such is the overeating that occurs when one eats
processed foods devoid of nutrients.
I hope you enjoy this corn flakes recipe as much as my family!
Homemade Corn Flakes
Easy recipe for homemade corn flakes that is sprouted, easy to digest, and loaded
with nutrition. 
 Cook Time 30 minutes
 Total Time 30 minutes
 Servings 10 servings
 Author Sarah
Ingredients
 24 6 inch organic sprouted corn tortillas
 expeller pressed coconut oil preferably organic
 sea salt
Instructions
1. In a large skillet, melt enough expeller pressed coconut oil so that the oil is
about an inch deep. Heat the oil to 300-325F, being careful not to let the
temperature rise above 350F - 375F as this is the smokepoint of coconut oil.
Free radicals begin to form in the oil if you exceed the smokepoint.
2. You can check the temperature using a frying thermometer or just keep the
tortillas to a light sizzle as they are frying and you will know that you are in
the safe temperature range.
3. Place several tortillas at a time into the heated oil. Fry until light brown. This
will happen very fast - only a minute or so!
4. Remove fried tortillas from the oil with stainless steel tongs and place on
plates covered with an unbleached white towel. Very lightly sprinkle with sea
salt. 
5. Continue the process until all 24 tortillas are fried.
6. When the tortillas are cool to the touch on the towel lined plates, break each
of them up into small, bite sized pieces.
7. Serve homemade corn flakes immediately in a bowl with whole raw milk and
a bit of whole sweetener or fruit. Store the remaining corn flakes cereal in a
half gallon glass mason jar as shown in the picture or some other airtight
container.
Homemade Cornflakes Cereal

A recipe for homemade cornflakes cereal made from scratch in the oven.

Prep time: 15 min

Cook time: 55 min
Total time: 1 hr 10 min
Yield: 2 cups

Ingredients

 1 1/2 cups yellow cornmeal, divided

 1 tablespoon granulated white sugar
 1/2 teaspoon kosher salt
 1 teaspoon vanilla extract
 3/4 cups water
Directions

1. Preheat oven to 350 degrees. Line a baking sheet with

parchment paper or foil and grease lightly with oil or baking spray.  
2. Whisk together 1 cup cornmeal, sugar, and salt. Add vanilla
extract and water, a little at a time, stirring until batter is smooth and
thin. If it's too dry, add additional water. You want something the
consistency of pancake batter.
3. Pour batter onto prepared pan and spread out evenly. (It won't
reach the edges, but that's OK. You want a nice thin layer, about 1/4 -
1/3" thick.)
4. Combine remaining cornmeal with 1 teaspoon of water and mix
until the mixture resembles course breadcrumbs (add an additional
teaspoon or 2 of water if too dry).
5. Sprinkle the top of the batter in the pan with the cornmeal
crumbs (this will help give it a little extra crunchy texture).
6. Bake on the center rack for 10-15 minutes, keeping a close eye
on it, until the dough has dried out and cracked. (You're looking for a
cracked arid-desert landscape look to it).
7. Remove from oven and lower heat to 250. Let pan cool, then
use your hands to tear and crack the dough into small flakes. Return
to oven and let bake on the center rack for about 45 minutes or until
pieces are toasted, crisp, and golden.
8. Let cool completely before serving with milk or as you would
any cereal. Store leftovers in an air-tight container in a cool dry place.
Corn Flakes
Have you ever eaten corn flakes? Corn flakes are flakes of cereal made out of
corn. Sometimes they come with sugar added to them. There are many brands of
corn flakes sold at the grocery store. There is one, though, that is called Corn
Flakes. This cereal is made by the Kellogg company.
Corn Flakes were created by Dr. John Harvey Kellogg in 1894. At the time, Dr.
Kellogg was the superintendent at Battle Creek Sanitarium. Superintendent means
that he was in charge. A sanitarium is a hospital for people who have a sickness
that cannot be cured. People who could not be cured went to live out the rest of
their lives in the sanitarium.
Dr. Kellogg was interested in healthy eating. The Battle Creek Sanitarium was a
"health spa" that encouraged a vegetarian diet. This means that the patients could
not eat meat. They were also not allowed to drink alcohol or smoke cigarettes.
Dr. Kellogg invented several healthy foods, such as granola and peanut butter. Dr.
Kellogg believed that tooth decay was caused by people not using their teeth to
chew enough. But, people had to be able to chew something that wouldn't hurt
their teeth. So, he experimented with toasting dry, crisp cereals that could be
mixed with milk. This is how Corn Flakes were invented.
The Kellogg company still makes many types of cereals. Today, toasted "flakes"
are used in many types of cereals-corn flakes, rice flakes, and wheat flakes. These
dry cereals are a popular breakfast food. They are usually eaten in a bowl with milk
poured over them. But, some people will use these flakes to make "treats" or
desserts by adding sugar, peanut butter, honey, or marshmallows.