Here’s a recipe for the perfect corn flake to accompany a sandwich, a salad, a soup or even a salad dressing.
All you need is some cornmeal, salt, butter, oil and a little olive oil.
I used two 1-inch cornflakes.
They’re not that much to work with, but they’re easy to peel and cook and are great for the kitchen.
Cornflakes can be used for salad dressing too.
Just replace the oil and butter with olive oil and add some chopped parsley and salt.
For a more authentic flavor, try substituting some of the ingredients in the recipe with diced red onions, celery or carrots.
The cornflake crust should be crisp on the outside and soft on the inside.
For an easier preparation, you can cook the cornmeal and salt separately and then store it in the refrigerator.
For more, check out our roundup of summer recipes for cornflowers.
For more classic dishes, check our list of 100 classic dishes.