Breakfast · ALWAYS FREE
Homemade cornmeal flakes with milk and banana
Rustic twice-baked cornmeal flakes served with measured milk and sliced banana.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat oven to 350°F (175°C). Line two 10-by-15-inch (25-by-38 cm) rimmed baking sheets with baking parchment. Whisk cornmeal, water, sugar, cinnamon and salt into a thin batter. Stand for 5 minutes, stir again and divide between sheets.
- Spread each portion into an even layer about 1/16–1/8 inch (2–3 mm) thick across the lined area. Bake for 15–20 minutes, swapping rack positions halfway, until the sheets look dry on top and begin to crack. Remove and reduce oven to 275°F (135°C). Cool for 5–10 minutes until safe to handle.
- Peel the sheets from the parchment and break into small irregular flakes. Spread loosely on the same trays and bake for 35–50 minutes, stirring and swapping positions every 15 minutes, until dry and lightly golden. Remove any thin flakes that brown early. Cool completely on the trays for 25–30 minutes; cooled flakes should snap rather than bend. If still flexible, dry a little longer and cool again.
- Divide all flakes into four equal portions. Serve each with about 5 ¼ oz (150 g) milk and about 2 ⅞ oz (80 g) banana. Store only fully dry, cooled flakes in an airtight container for up to 5 days; keep milk refrigerated and add fruit and milk just before eating. Drying time may increase with thicker batter or humid conditions.
Estimated nutrition
Per serving · 1 of 4- Calories
- 373 kcal
- Protein
- 9.2 g
- Total carbohydrate
- 71.6 g
- Total fat
- 6 g
- Total sugars
- 24.4 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. All dry cereal ingredients, milk and banana included. Use verified gluten-free cornmeal and plain cinnamon. Contains milk. These homemade flakes are not nutritionally interchangeable with a branded fortified cereal.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Homemade cornmeal flakes with milk and banana: fine yellow degermed enriched cornmeal; water; granulated sugar; ground cinnamon; salt; whole milk; raw banana flesh without peel. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Gluten-Free: Complete ingredient review of Homemade cornmeal flakes with milk and banana: fine yellow degermed enriched cornmeal; water; granulated sugar; ground cinnamon; salt; whole milk; raw banana flesh without peel. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
