One of the tricks to saving money in the kitchen is learning to maximize the low-cost ingredients you always have on hand. Some things, like rice are always value for money, especially if you have perfected your rice making technique. Other ingredients are less obvious. Take Cornflakes, for example, many households have a box of this on hand, but consume it only per the serving suggestion (meaning cold milk and maybe a spoonful of sugar), but this handy ingredient does a lot more than just get your morning started.
As a Recipe Replacement
You can use cornflakes as a substitute virtually anywhere a recipe calls for bread crumbs. This is especially helpful at enhancing dishes with a southwest or Mexican flavor. Corn naturally enhances these dishes, instead of toning it down as wheat based products will. Great places to substitute cornflakes for bread crumbs are in homemade hamburger patties and meatloaf. Besides the flavor enhancement, the result is typically less soggy.
In a Lunchbox
You can buy expensive yogurt and cereal packs that are just the right size for lunch boxes, but who can afford it? Instead, consider buying yogurt in a larger tub and dishing it out to kids in disposable containers (just in case they misplace it). Add a little baggie on the side of cornflakes and they are far more likely to eat this healthy option.
In the Bathroom
Oh yes, crumbled cornflakes are abrasive enough to take off the top layer of skin cells. Simply crush up a bowl of cornflakes, add enough milk to cover, toss in a spoon of honey and mix. It will be slightly goopy when you spread it around your face, but hopefully you are applying it over the sink anyhow. Leave it on until the cornflakes start to become mushy and wipe off. Your skin will look radiant for days.
Of course, cornflakes have a special set of recipes, from snacks to dessert. Try some of these fantastic recipes. Most of them are also store cupboard staples, making your life even easier.
Cornflake Chicken Nuggets
Ingredients for 4 servings
1 pound Chicken breast, cut into 1 inch pieces
¼ cup Flour
¼ teaspoon Paprika
¼ teaspoon Salt
1 large Egg white
¼ cup Buttermilk (or sour cream, or even plain yogurt)
1 cup cornflakes, crushed
Preheat oven to 450 degrees F. Coat a baking sheet with nonstick cooking spray. Mix flour and seasonings in one bowl for dredging. In a second bowl, whisk the egg white and buttermilk together. Add the crushed cornflakes to a third bowl.
Coat the chicken pieces, first in flour, then in the buttermilk mix and finally in the cornflakes. Place on a baking sheet and cook for 10-12 minutes, turning once.
Ingredients for 2 dozen
1 cup Flour
3/4 cup Sugar
1/4 teaspoon Baking soda
10 slices Bacon, fried, crumbled
1/2 cup Butter, softened
1 large Egg, beaten
2 cups Cornflakes
1/4 cup Cheddar
Preheat oven to 350 degrees F.
In a bowl, mix together flour, sugar and baking soda. Add bacon, butter and egg, and mix until well-blended. Then, stir in corn flakes and cheese. (You may have to use hands to mix dough as it is very stiff. Drop by teaspoon, 2 inches apart on an ungreased cookie sheet. Bake for 13-15 minutes before removing from tray.
Cheesy Cornflake Snack
Ingredients for 6
2 cups Cornflakes
1/4 cup Salted peanuts
5 tablespoons Cheddar cheese, grated
1 teaspoon Worcestershire sauce
2 teaspoons Butter
Mix cornflakes and peanuts together in a bowl and set aside. Melt the remaining ingredients together on the stove, stirring until mixed. Add to the cornflakes and pour into ramekins or muffins cups. Cool before serving.