HOME > Chowhound > Home Cooking >


3 huge boxes of corn flakes-what to do?

Ok, bought 3 big boxes of corn flakes cereal, of course i didn't really read it well- kids eat only FROSTED corn flakes. I was thinking of coating it with a little sugar and add some cinnamon. Any ideas? Thanks.

  1. Click to Upload a photo (10 MB limit)
  1. This may be too sugarry, but... When I was growing up we used to make something with cornflakes that we called peanut butter chews. Kids will love them and you will too. I will give the recipe off the top of my head

    Peanut Butter Chews
    combine and heat in a md saucepan
    1 cup sugar
    1 cup karo
    2 ounces butter
    stir until blended, then let come to a boil and boil for 45 seconds
    1 cup peanut butter
    7 cups corn flakes
    Remove from heat and drop by tspful or press into a jelly roll pan for thinner bars or a 9x 13 for thicker

    Also I think corn flakes make an awesome breading for chicken or fish.
    Good luck!

    6 Replies
    1. re: johnmart11

      These are addictive. My mom made them for us growing up, and every now and then still make a batch. They are gone before the day is over!!!

      1. re: johnmart11

        This is exactly what I was going to suggest. I can't keep those around or I'll eat the whole batch.

        1. re: johnmart11

          We had a simpler recipe for butterscotch-peanut cornflake clusters. They are delicious, I swear!

          Melt 1 package butterscotch chips with 1/2 cup creamy peanut butter.
          Mix in 3 cups (or perhaps more?) cornflakes, coating the cornflakes.
          Drop butterscotch-peanut-cornflake mounds onto waxed paper and let cool.
          Try not to eat them all in one sitting.

          1. re: johnmart11


            What's Karo? I am from Malaysia and we might not have it. any substitute? Thanks!

            1. re: emilycyc

              Karo is corn syrup - if you can't find it, - do you have a Cold Storage nearby? They should carry a British product called Lyle's Golden Syrup - it has a green and gold label, and can be pretty much used like corn syrup is, the taste is just a little different (in a good way.)

          2. return them, if you have the receipt and they are unopened you should be able to exchange for the frosted kind.

            1. Run them through a food processor. Bag the resultant crumbs and freeze to use for breading and topping casseroles.

              1. I agree with other posters to use them for breading after crushing them a little. My current favorite is to mix in some bread crumbs with the cornflakes, and marinate some chicken in buttermilk overnight, the take out and dip in the breading. Add some seasoning to the breading the buttermilk, bake in the oven and it's way healthier fried chicken.

                2 Replies
                1. re: roasted138

                  Add grated parmesan to the cornflake crumbs. My aunt made her chicken this way, using the Kraft green shaker parmesan, and even that was delicious!

                  1. re: roasted138

                    I agree. (A bit OT, but Wheaties work even better!)

                  2. Had this last night... it's too good.

                    Corn Flake Chicken.

                    Crush about a cup of corn flakes per every 3 average sized chicken parts (you can also use strips and make healthy chicken fingers)... you can make this with or without skin. Crush them in a big ziploc bag.

                    Add some salt, pepper, garlic powder, cayenne (if you like spicy), ground corriander... whatever spices you like.

                    Brush the chicken with mustard (flavored or not) or BBQ sauce... Add the chicken to the bag zip it and toss it around squishy the flakes onto the chicken.

                    Pour onto a foil lined baking pan (I like to use the Reynolds Release foil) and bake at 350 for about 45 minutes (much less if only using boneless breasts).

                    Crunchy and yum.

                    2 Replies
                    1. re: Jennalynn

                      Thank you all for the suggestions. Good ideas. I 'll try them all since i do have a lot. I think i'll keep them. Need to get more chicken : ) Thank you again.

                      1. re: Jennalynn

                        Reminds me of something similar, but if you have chicken breasts, I like to hammer them with a rolling pin until they're flat (they get quite big!) and dunk in beaten egg, then breadcrumbs/dry mix etc. Then I shallow fry in a pan, and eat with gravy and chopped, diced leeks :)

                      2. CORNFLAKE COOKIES

                        1 c. sugar
                        1 c. butter
                        1 tsp. vanilla

                        1 1/2 c. flour
                        1 tsp. each baking soda and cream of tartar

                        Add dry ingredients to creamed mix gradually. Stir in 2 cups cornflakes; mix well and add 1/2 cup nuts. Drop by teaspoons about 2 inches apart (cookies will spread out). Bake 12-15 minutes at 350 degrees.

                        NOTE: I baked cookies about 13 minutes - OK. Nuts are optional and any kind can be used. I flattened the cookies a little with the bottom of a moistened glass.

                        1. save a box and mix with Cheerios or Joe's O's, then stir into melted chocolate for a quick, easy holiday 'candy'. Spoon out onto wax paper and cool. Store tightly sealed.

                          1. more cookies ..
                            Corn Flake Macaroons

                            * 1 egg white
                            * 1/2 cup sugar
                            * 1/2 cup shredded coconut
                            * 1 cup corn flakes
                            * 1/4 teaspoon almond extract
                            * 1/4 teaspoon vanilla extract
                            * pinch salt

                            Beat egg whites on medium speed of electric mixer until foamy. Add cream of tartar; continue beating until the egg whites hold soft peaks. Gradually beat in sugar and continue to beat until the meringue holds very stiff peaks. Beat in vanilla extract. The meringue should be very smooth and have no sugar grittiness.
                            Line two baking sheets with parchment paper. A tiny dot of meringue under the parchment paper at each corner will keep it from moving while you work.
                            Spoon small mounds of meringue on the parchment paper. Sprinkle a little cinnamon sugar over each mound.
                            Bake for 1 hour at 250deg, rotating the baking sheets after 30 minutes. Take a meringue out to test. Break in half; it should be dry in the center. Turn the oven off and leave the door partially open. Leaver meringues in the oven for 1 hour longer

                            Won't help much and there's lots of sugar.. but it's something a little different.

                            2 Replies
                            1. re: reannd

                              I made the chicken coated with the corn flakes- told the kids that we're having fried chicken for dinner and sourdough bread that i also added some corn flakes. Added some sauteed vegetables as side dish. Then for dessert i made the recipe that johnmart11 posted- Yum!!! They actually thought i fried the chicken. Thank you. I can wait to try more recipes.

                              1. re: ceciliar

                                That was my mom's "go to" dinner when I was growing up.... And I still make it for myself at least once or twice a month.

                                Glad you liked it!


                            2. Instead of making Rice Crispies, make them with the Corn Flakes (I actually like them better than the RC version). My mom used to make them and then put green food coloring, shape them into wreaths on a plate, decorate with cinnamon dots put a ribbon on it and give it for Xmas gifts.

                              1. use it as a filler in meat loaf
                                i tried it as a cheesecake crust instead of graham it was not to bad,and as a pie crust

                                1. Grind them up in the food processor and then search for recipes calling for cornflake crumbs. Here's my favorite--Magic Cookie Bars. Note that when made this way, instead of with graham cracker crumbs, they are gluten-free.

                                  1. They're good with chocolate. I don't have an exact recipe, but just melt some chocolate, cool slightly, throw in a bunch of corn flakes and then drop rounded tablespoons onto wax paper. Voila-instant cornflake candy.

                                    4 Replies
                                    1. re: bolletje

                                      I made some baked popcorn fish and shrimp with the corn flakes as coating. It was good. I still have not used one box. I'll be making the corn flakes rice crispy recipe for the kids school snack. And the corn flakes cookies for dessert next week. Goodness! i hope this will take care of the 1st box. I'm in a food budget this month and i hate to waste food. Thank you for the ideas again.

                                      1. re: ceciliar

                                        Found this on the Kelloggs website:

                                        Cornflake Peanut Butter Cookies


                                        And a CORNucopia of cornflake recipes ;



                                      2. re: bolletje

                                        This is what my dad used to make. I still make it because it is so easy and addictive. I prefer a combination of semi-sweet and unsweetened chocolate. The flakes are better if you don't coat them with too much chocolate so a box of corn flakes makes bunches of the candy.

                                        1. re: bolletje

                                          and then you call them Roses de Sable (sand roses, after a type of rock) -- then they're French and hoity-toity!

                                          So ridiculous to coat cornflakes in dark chocolate, but so irresistably crunchy-creamy good.

                                        2. You can also use the cornflake/parmesan cheese crumb coating on pork chops -- I use the boneless chops that I get at Costco. I usually dip the pork chops into an egg/milk mixture and then coat them with the seasoned cornflake crumb mixture either by shaking them (one at a time) in a plastic bag or by pressing and turning them into a bowl filled with the mixture. Then place them into a greased or oiled low sided pan and bake them in a 400 degree oven for about 20 to 30 minutes (depending upon the thickness of the meat,) turning once halfway through. Be careful not to overcook them or they'll be dry.You can season the mixture with chili powder or other spice mixes like Old Bay Seasoning or Cavender's Greek Seasoning and you can leave the cheese out of the coating and just add more cornflake crumbs if you wish

                                          1. of course the obvious thing
                                            buy lots of fruit ban,straw,peaches,and blue, milk.
                                            have it for snacks even a quick on the run supper
                                            the fruit May offset the kid's need for all the sugar

                                            1. If you're ever making a graham cracker/digestive biscuit/cookie crumb crust for a cheesecake or something, try subbing out half of the crackers for cornflakes instead. It makes the crust amazingly crispy and light because the crushed cornflakes don't seem to get soft with the butter in the same way... Topped off with lemony cream-cheese filling or whipped chocolate mousse? Yes please.