Corngritscereal Recipes

CORN GRITS CEREAL

Corn Grits Cereal image

Make and share this Corn Grits Cereal recipe from Food.com.

Provided by havent the slightest

Categories Breakfast

Time 7m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 3

Ingredients

1 cup yellow corn grits
3 cups water (can use milk if desired)
1/4 teaspoon salt

Steps:

Bring water (or milk) and salt to a boil.
Add corn grits and reduce heat.
Cook slowly for about 5 minutes, stirring occasionally
Remove from heat, cover and let stand for a couple of minutes before serving.
Feel free to add butter, brown sugar, honey, etc.

HOMEMADE CORN FLAKES CEREAL

Homemade Corn Flakes Cereal image

This recipe for corn flakes cereal made from scratch bakes in the oven. It stays crunchy in milk and has a lovely sweet and toasted corn flavor that is almost identical to that of the boxed cereal. The recipe makes a small batch (enough for 2 to 3 small bowls of cereal), but you can easily double or triple it-just be sure to divide the batter into additional baking sheets so that it doesn't come out too thick. This cereal is also great to snack on, to top yogurt or ice cream, or to crush to use as breading.

Provided by Alejandra Ramos

Time 2h10m

Yield 2 cups

Number Of Ingredients 5

Ingredients

Vegetable or grapeseed oil or nonstick baking spray, for greasing
1 1/2 cups yellow cornmeal
1 tablespoon sugar
1/2 teaspoon kosher salt
1 teaspoon pure vanilla extract

Steps:

Position a rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper or foil and grease lightly with oil or baking spray.
Whisk 1 cup of the cornmeal with the sugar and salt in a medium bowl. Add the vanilla extract and 3/4 cup water, a little at a time, stirring until the batter is smooth and thin. If it's too dry, add additional water. You want something the consistency of pancake batter.
Pour the batter onto the prepared baking sheet and spread out evenly. (It won't reach the edges, but that's OK. You want a nice thin layer, about 1/4 to 1/3 inch thick.)
Combine the remaining 1/2 cup cornmeal with 1 teaspoon water and mix until the mixture resembles coarse breadcrumbs; add an additional teaspoon or 2 of water, if too dry.
Sprinkle the top of the batter with the cornmeal crumbs (this will help give it a little extra crunchy texture).
Bake on the center rack, keeping a close eye on it, until the dough has dried out and cracked, 10 to 15 minutes. You're looking for a cracked arid-desert landscape look to it.
Remove from the oven and reduce the oven temperature to 250 degrees F. Let the baking sheet cool, then use your hands to tear and crack the dough into small flakes. Return to the oven and bake on the center rack until the pieces are toasted, crisp, and golden, about 45 minutes.
Let cool completely before serving with milk or as you would any cereal. Store leftovers in an airtight container in a cool dry place for up to 2 weeks.

CRISPY CEREAL TREATS

Crispy Cereal Treats image

For a no-bake treat just right for lunchboxes or after school, try this fun twist on a childhood favorite that goes beyond the usual "Snap, Crackle, and Pop" blueprint and plays with other great combinations found in the cereal aisle. Each of the four variations uses the same marshmallow base-whether you want to use the mix-ins to take it in a chocolatey, tropical, or fruity direction is entirely up to you!

Provided by Riley Wofford

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 45m

Yield Makes 16

Number Of Ingredients 17

Ingredients

3 tablespoons unsalted butter, plus more softened for pan
1 10-ounce bag mini marshmallows
1 recipe mix-ins (see below)
5 cups chocolate puffed rice cereal, such as Cocoa Krispies
1 cup cocktail peanuts, roughly chopped
1/2 cup chopped semisweet chocolate
5 cups puffed oat cereal, such as Puffins
1/2 cup dried cherries or cranberries
1/2 cup chopped toasted pecans
1/2 cup toasted pepitas
5 cups flaked corn cereal, such as Corn Flakes
1/2 cup chopped dried tropical fruit, such as mango and/or pineapple
1/2 cup toasted coconut flakes
1/2 cup chopped macadamia nuts
5 cups whole-grain oat cereal, such as Cheerios
3/4 cup chopped freeze-dried raspberries
3/4 cup chopped white chocolate

Steps:

Grease a 9-inch square baking pan with softened butter. Melt 3 tablespoons butter in a large pot over medium heat. Add marshmallows; cook, stirring, until melted. Remove from heat.
Stir in cereal and chosen mix-ins to combine. Press into prepared pan; let stand until firm, about 1 hour. Cut into squares and serve, or store in an airtight container at room temperature up to 3 days.

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