Husk corn and rinse. Cover pot and cook corn cobs for 4 minutes over boiling water in the steamer insert. The corn cobs should be a deep yellow. The corn should be tender when it’s done. Cuf off the corn kernels, put it into the blender, add 2 hot water and blend it with a hand blender until it becomes corn mash.
In a mixing bowl, add stone ground corn flour, plain flour, corn starch, sugar, salt, oil and corn mash, mix well with a rubber spatula. Don’t try to over mix the dough.
Divide the dough into 4 parts. Take one and cover the rest with a damp cloth. Preheat oven to 170°C.
Take out 1 dough and rool into a square, placed between two silicon baking tray cloth, press with a stick to a nice thin layer. No need to be very thin.
Don’t need to take off the silicon cover, bake the chips at 160ºC for 4 minutes, remove the silicon cover. Turn the cornflakes over, then bake for another 3 ~ 4 minutes .They are done when their edges lift slightly from the tray and feel crispy.
Turn off the oven, let it cool it on baking tray. Let pan cool, then use your hands to tear and crack the dough into small flakes. You can serve with milk/soy milk/nut milk or as you would any cereal. Store leftovers in an air-tight container in a cool dry place, it can be keep for 3 ~ 4 days.
An oven method produced the crispiest cornflakes with the least amount of effort. It stays crunchy in milk/soymilk and has a lovely sweet and toasted corn flavour that is almost identical to that of the boxed cereal. We loved the flavor on its own, and enjoyed handfuls of it as a snack.
Ingredients （Makes 110 g）
60 g Fresh Corn Kernels
35 g Stone Ground Corn Flour
10 g Corn Starch
5 g Cake Flour
5 g Demerara Raw Cane Sugar
1/2 tsp Himalayan Salt
1 tbsp Extra Virgin Olive Oil
2 tbsp Hot Water
Instructions
1. Husk corn and rinse. Cover pot and cook corn cobs for 4 minutes over boiling water in the steamer insert. The corn cobs should be a deep yellow. The corn should be tender when it’s done. Cuf off the corn kernels, put it into the blender, add 2 hot water and blend it with a hand blender until it becomes corn mash.
2. In a mixing bowl, add stone ground corn flour, plain flour, corn starch, sugar, salt, oil and corn mash, mix well with a rubber spatula. Don’t try to over mix the dough.
3. Divide the dough into 4 parts. Take one and cover the rest with a damp cloth. Preheat oven to 170°C.
4. Take out 1 dough and roll into a square, placed between two silicon baking tray cloth, press with a stick to a nice thin layer. No need to be very thin.
5. Don’t need to take off the silicon cover, bake the chips at 160ºC for 4 minutes, remove the silicon cover. Turn the cornflakes over, then bake for another 3 ~ 4 minutes .They are done when their edges lift slightly from the tray and feel crispy.
6. Turn off the oven, let it cool it on baking tray. Let pan cool, then use your hands to tear and crack the dough into small flakes. You can serve with milk/soy milk/nut milk or as you would any cereal. Store leftovers in an air-tight container in a cool dry place, it can be keep for 3 ~ 4 days.
Homemade Cornflakes
60 g Fresh Corn Kernels
35 g Stone Ground Corn Flour
10 g Corn Starch
5 g Cake Flour
5 g Demerara Raw Cane Sugar
1/2 tsp Himalayan Salt
1 tbsp Extra Virgin Olive Oil
2 tbsp Hot Water
Husk corn and rinse. Cover pot and cook corn cobs for 4 minutes over boiling water in the steamer insert. The corn cobs should be a deep yellow. The corn should be tender when it’s done. Cuf off the corn kernels, put it into the blender, add 2 hot water and blend it with a hand blender until it becomes corn mash.
In a mixing bowl, add stone ground corn flour, plain flour, corn starch, sugar, salt, oil and corn mash, mix well with a rubber spatula. Don’t try to over mix the dough.
Divide the dough into 4 parts. Take one and cover the rest with a damp cloth. Preheat oven to 170°C.
Take out 1 dough and rool into a square, placed between two silicon baking tray cloth, press with a stick to a nice thin layer. No need to be very thin.
Don’t need to take off the silicon cover, bake the chips at 160ºC for 4 minutes, remove the silicon cover. Turn the cornflakes over, then bake for another 3 ~ 4 minutes .They are done when their edges lift slightly from the tray and feel crispy.
Turn off the oven, let it cool it on baking tray. Let pan cool, then use your hands to tear and crack the dough into small flakes. You can serve with milk/soy milk/nut milk or as you would any cereal. Store leftovers in an air-tight container in a cool dry place, it can be keep for 3 ~ 4 days.
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