Bake Club Frosted Flakes

Updated: Jun 24



Makes about 2 cups


¾ cup cornmeal

2 tablespoons sugar

1 tablespoon cornstarch

¼ teaspoon salt


¼ teaspoon vanilla

½ cup milk

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¼ cup cornmeal

¼ cup 10x

2 tablespoons sugar

1 tablespoon milk

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2 tablespoons confectioner’s sugar for final dusting


Heat oven to 350 degrees. Grease a baking sheet.

Stir together ¾ cup cornmeal, sugar, cornstarch and salt. Add milk and vanilla extract, stirring until batter is smooth.


Pour batter onto prepared pan and spread out evenly. (You want a nice thin layer, about 1/4 - 1/3" thick.)


Combine remaining cornmeal, 10x, sugar and milk and mix until the mixture resembles course breadcrumbs Sprinkle the top of the batter in the pan with the cornmeal crumbs (this will help give it a little extra crunchy texture).


Sprinkle remaining 10x across surface of batter.

Bake on the center rack for 15 minutes, keeping a close eye on it, until the dough has become golden brown, dried out and cracked. (You're looking for a cracked arid-desert landscape look to it).


Remove from oven and lower heat to 250F. Let pan cool, then use your hands to tear and crack the dough into small flakes. Return to the oven and bake for 45 minutes or until pieces are toasted, crisp, and golden.


Let cool completely before dusting with 10x and serving.