Best 7 Corn Flake Jumbles Recipes

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Are you searching for a delectable and easy-to-make treat to satisfy your sweet tooth? Corn flake jumbles are a classic confection that offers the perfect blend of crispy corn flakes, sweet marshmallows, and nutty richness. With just a handful of ingredients and a few simple steps, you can create these delightful treats that are perfect for any occasion. Whether you're hosting a party, baking for your family, or simply craving a sweet snack, corn flake jumbles are sure to become a favorite. Get ready to embark on a culinary journey filled with delightful flavors and textures as we explore the best recipes for creating these irresistible corn flake jumbles.

Check out the recipes below so you can choose the best recipe for yourself!

OVERNIGHT CORN FLAKE BAKE



Overnight Corn Flake Bake image

A yummy recipe that includes all the best breakfast foods: bread, eggs, cheese, ham (or bacon), and corn flakes!

Provided by Julie

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 9h20m

Yield 8

Number Of Ingredients 9

1 tablespoon butter, or as needed
16 slices bread, or more to taste, crusts removed and discarded
1 pound ham, chopped
¾ pound shredded Cheddar cheese, or more to taste
3 cups milk
4 eggs
½ teaspoon dry mustard
3 ½ cups cornflakes cereal
¼ cup butter, melted

Steps:

  • Grease a 13x9-inch baking dish with butter.
  • Cut bread slices into quarters. Arrange half the bread into the bottom and up the sides of the prepared dish in an even layer to cover completely.
  • Mix ham and Cheddar cheese in bowl; spread over the bread layer and top with remaining bread.
  • Beat milk, eggs, and mustard together in a bowl until smooth; pour over the bread to soak completely.
  • Put corn flakes cereal into a bowl; drizzle melted butter over the cereal and stir to coat. Spread coated cereal over the top of the casserole.
  • Cover casserole with plastic wrap and refrigerate 8 hours to overnight.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Bake in preheated oven until the corn flakes are browned, about 1 hour.

Nutrition Facts : Calories 634.5 calories, Carbohydrate 41.1 g, Cholesterol 195.9 mg, Fat 37.9 g, Fiber 1.5 g, Protein 32 g, SaturatedFat 19.6 g, Sodium 1545.7 mg, Sugar 8.1 g

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

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.

CORN FLAKE JUMBLES



Corn Flake Jumbles image

Number Of Ingredients 12

1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup margarine or butter, softened
1/2 cup sugar
1 egg, well beaten
1/2 teaspoon vanilla extract
1 1/2 tablespoons milk
1/2 cup chopped walnuts
1/2 cup finely cut dates
2 cups Kellogg's® corn flakes (crushed to 1/2 cup)

Steps:

  • 1. Stir together flour, baking powder, soda and salt. Set aside.2. In medium mixing bowl, beat margarine and sugar until thoroughly combined. Add egg, vanilla and milk. Beat well. Add flour mixture, mixing until combined. Stir in walnuts and dates.3. Place KELLOGG'S CORN FLAKES cereal in shallow dish or pan. Roll teaspoonfuls of dough in cereal. Place on baking sheet coated with cooking spray. Flatten slightly.4. Bake at 375°F about 12 minutes or until golden brown.Cool completely on wire racks. Store in airtight container.

Nutrition Facts : Nutritional Facts Serves

HONEY BUTTER GRILLED CORN



Honey Butter Grilled Corn image

This technique for grilling corn uses a side pan of honey butter to thoroughly drench the corn in flavor while keeping it hot and juicy until you're ready to eat. If you are feeling creative, change the ingredients of the liquid bath: Add a couple of tablespoons of Korean gochujang and a few minced garlic cloves to the base mixture, then finish the corn with toasted sesame seeds for a sweet-hot version. Add a half-cup of sake, two tablespoons of light miso paste and two tablespoons of soy sauce for a sake-miso glaze. Blend a couple of canned chipotle chiles with a few tablespoons of lime juice, add it to the bath and finish the corn with freshly minced cilantro or mint. To complete this recipe, you'll need a disposable aluminum 9-by-13-inch baking pan, or a similarly sized stovetop-safe vessel that you don't mind getting a bit dirty.

Provided by J. Kenji López-Alt

Categories     vegetables, appetizer, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 6

3 tablespoons honey
6 tablespoons unsalted butter
2 teaspoons mild chile flakes, such as gochugaru (see Tip)
Salt
6 ears corn, shucked
Small handful of minced fresh parsley leaves or chives

Steps:

  • Combine the honey, butter, chile flakes, 1 cup water and 1 teaspoon of salt in a deep disposable 9-by-13-inch aluminum tray.
  • Adjust the burners on a gas grill or arrange the hot coals on a charcoal grill to build a fire that is hot on one side and medium-low on the other side. Place the aluminum tray on the cooler side. Cover and let heat for a few minutes, swirling the butter occasionally until it is all melted and the liquid simmers gently.
  • Add the corn to the hot side of the grill and cook, turning occasionally, until the kernels are lightly blackened in spots all over, 5 to 10 minutes.
  • Transfer the corn to the aluminum tray and turn to coat in the liquid. Keep turning as the liquid reduces to a shiny glaze, 10 to 12 minutes. (You can also cook other foods over the hot side while the corn stays hot in the tray. Once glazed, you can continue to hold the corn in the pan for up to another 30 to 45 minutes, turning it occasionally and topping up with ¼ cup water as necessary to prevent the honey and butter from burning.)
  • When ready to serve, coat a final time, sprinkle the corn with the minced parsley or chives and transfer to a serving platter.

CORN FLAKE JUMBLES



Corn Flake Jumbles image

Number Of Ingredients 12

1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup margarine or butter, softened
1/2 cup sugar
1 egg, well beaten
1/2 teaspoon vanilla extract
1 1/2 tablespoons milk
1/2 cup chopped walnuts
1/2 cup finely cut dates
2 cups Kellogg's® corn flakes (crushed to 1/2 cup)

Steps:

  • 1. Stir together flour, baking powder, soda and salt. Set aside.2. In medium mixing bowl, beat margarine and sugar until thoroughly combined. Add egg, vanilla and milk. Beat well. Add flour mixture, mixing until combined. Stir in walnuts and dates.3. Place KELLOGG'S CORN FLAKES cereal in shallow dish or pan. Roll teaspoonfuls of dough in cereal. Place on baking sheet coated with cooking spray. Flatten slightly.4. Bake at 375°F about 12 minutes or until golden brown.Cool completely on wire racks. Store in airtight container.

Nutrition Facts : Nutritional Facts Serves

NO-BAKE EASY CORN FLAKE CRUNCHIES



No-Bake Easy Corn Flake Crunchies image

I have been making these incredibly easy, sweet treats since I was a kid, and I still LOVE THEM! I don't do the add-ins 'cause I think they are great without them. One tip: try to work fairly quickly after removing from heat because the mixture gets harder to work with as it cools. Having all the ingreds. pre-measured before starting makes this a lot easier. This is a great treat

Provided by Manda

Categories     Drop Cookies

Time 15m

Yield 45 cookies

Number Of Ingredients 8

1 cup sugar
1 cup light corn syrup
1 1/3 cups creamy peanut butter or 1 1/3 cups crunchy peanut butter
1 teaspoon vanilla
4 cups corn flakes
raisins (Optional)
peanuts (Optional)
coconut (Optional)

Steps:

  • Heat sugar and corn syrup in large saucepan until mixture reaches a boil.
  • Remove from heat.
  • Mix in peanut butter and vanilla; combine well.
  • Stir in corn flakes and desired add-ins.
  • Shape into small mounds (about 1 inch) on waxed paper to cool.

Nutrition Facts : Calories 92.7, Fat 3.9, SaturatedFat 0.8, Sodium 57.7, Carbohydrate 13.9, Fiber 0.5, Sugar 7.5, Protein 2.1

CORN FLAKE DRUMSTICKS BAKE



Corn Flake Drumsticks Bake image

This recipe has been passed around my family and it is quick and easy. It tastes like true Southern fried chicken.

Provided by Buddy P

Categories     Chicken Thigh & Leg

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup corn flake crumbs
1/4 cup grated parmesan cheese
1 teaspoon salt
1/2 teaspoon ground cayenne pepper
1/2 teaspoon black pepper
2 eggs
8 chicken legs (skinless or with skin, I prefer the skin)

Steps:

  • Preheat oven to 350°F.
  • Line a shallow roasting pan with aluminum foil.
  • Spray with cooking oil spray.
  • In a large bowl, mix corn flake crumbs, salt, parmesan cheese, black and cayenne pepper and mix well.
  • Lightly beat eggs in a bowl.
  • Dip each drumstick in egg and roll in corn flake mixture coating well.
  • Place each drumstick on the roasting pan.
  • Spray a light coating of cooking spray over the drumsticks.
  • Bake at 350°F for 1 hour to 1 hour & 10 minutes.

Tips:

  • Use fresh ingredients for the best flavor.
  • Cream the butter and sugar together until light and fluffy for a smooth batter.
  • Gradually add the eggs to the creamed mixture, beating well after each addition.
  • Be sure to measure the flour correctly - too much flour will make the cookies dry and crumbly.
  • Do not overmix the batter, as this can also make the cookies tough.
  • Use a cookie scoop to ensure uniform cookie sizes and shapes.
  • Bake the cookies at the recommended temperature and for the specified time, or until they are golden brown around the edges.
  • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

Corn flake jumbles are a delicious and easy-to-make cookie that can be enjoyed by people of all ages. With a few simple ingredients and a little bit of time, you can create a batch of these classic cookies that will disappear quickly. So next time you are looking for a sweet treat, give corn flake jumbles a try!

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