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Ingredients

• ✓ cornflake crumb
• cheese tortellini
• bread crumb
• salt
• pepper
• parsley
• oil
• egg

Instructions

1. 1 Cook tortellini according to package directions. Rinse under cool water and allow to cool slightly.
2. 2 Combine bread crumbs, cornflake crumbs, salt, pepper, and parsley in a large resealable plastic bag.
3. 3 Heat oil in a deep fryer or deep skillet over medium heat.
4. 4 Dip tortellini in egg and place in resealable bag in small batches. Shake to coat and set aside on a plate until the oil is hot.
5. 5 Deep-fry breaded tortellini in batches until golden brown.

By ANDREA VETERE CANADA

Ingredients

• ✓ cornflake crumb
• ✓ cornflake crumb
• carrot
• egg
• milk
• cheddar cheese
• butter
• onion
• salt
• black pepper
• cayenne pepper
• nutmeg

Instructions

1. 1 Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the carrots, recover, and steam until very tender, about 15 minutes. Drain water, remove steamer basket, and return carrots to pan; mash with an electric mixer until smooth.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Generously grease a 12 cup ring mold or Bundt® pan; sprinkle mold with 5 tablespoons corn flake crumbs.
3. 3 Crack the eggs into a large bowl and beat at high speed until light yellow, about 1 minute. Stir in the cooked carrots, milk, Cheddar cheese, butter, onion, salt, pepper, cayenne pepper, nutmeg, and the remaining 1 1/2 cup corn flake crumbs; mix well. Spoon into prepared mold.
4. 4 Bake in preheated oven until puffed and lightly browned, abut 1 hour. Remove from oven; let stand 30 minutes before inverting onto serving platter.

By Mel's Kitchen

Ingredients

• ✓ cornflake crumb
• egg noodle
• white sugar
• butter
• egg
• cream cheese
• vanilla extract
• apricot nectar
• milk
• raisin
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x9-inch baking pan.
2. 2 Fill a large saucepan with lightly salted water and bring to a boil. Cook egg noodles at a boil until tender yet firm to the bite, 8 to 10 minutes; drain.
3. 3 Combine noodles, ½ cup sugar, ¼ cup butter, eggs, cream cheese, and 1 teaspoon vanilla extract in a bowl; stir in apricot nectar and milk. Stir in raisins until evenly distributed. Transfer mixture to the prepared baking pan.
4. 4 Combine cornflake crumbs, remaining ¼ cup sugar, remaining ½ cup butter, remaining 1 teaspoon vanilla extract, and cinnamon in a bowl; spread over egg noodle mixture.
5. 5 Bake in the preheated oven until bubbly and lightly browned, about 45 minutes.

By Diane Klein

Ingredients

• ✓ cornflake crumb
• butter
• chicken
• cream of chicken soup
• rice
• celery
• salad dressing
• egg
• lemon juice
• onion
• almond

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking dish with butter.
2. 2 Stir chicken, soup, rice, celery, salad dressing, eggs, lemon juice, and onion together in a large bowl. Pour into the prepared baking dish. Sprinkle with cornflake crumbs.
3. 3 Bake in the preheated oven for 45 minutes. Sprinkle with almonds and bake until bubbly, about 15 minutes longer.

By Josh Butler

Ingredients

• ✓ cornflake crumb
• beer
• all-purpose flour
• egg
• garlic powder
• salt
• black pepper
• cod
• cajun seasoning
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Beat together beer, flour, egg, garlic powder, salt, and pepper in a medium bowl until smooth.
3. 3 Add cod fillets; stir gently until well coated.
4. 4 Mix together cornflake crumbs and Cajun seasoning in a separate medium bowl until well combined.
5. 5 Dip cod in cornflake mixture to thoroughly coat all sides.
6. 6 Heat oil in a large, heavy skillet or deep fryer to 365 degrees F (185 degrees C). Fry cod in hot oil until golden brown and flesh is easily flaked with a fork. Drain on a paper towel-lined plate.

By EHIEBERT

Ingredients

• ✓ cornflake crumb
• bread crumb
• salt
• garlic powder
• onion powder
• paprika
• evaporated milk
• egg
• lemon juice
• butter
• chicken
• all-purpose flour
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a shallow baking dish with cooking spray.
2. 2 In one bowl, stir together the cornflake crumbs, bread crumbs, salt, garlic powder, onion powder and paprika. In another bowl, whisk together the evaporated milk, egg, lemon juice and butter using a fork.
3. 3 Dip the chicken pieces in flour, and shake off the excess. Dip into the milk batter, then into the crumb mixture. Place pieces in a single layer in the greased baking dish. Spray the top of the chicken with cooking spray.
4. 4 Bake uncovered for 1 hour in the preheated oven, until nicely browned, and juices run clear.

By Linda Pehrson

Ingredients

• ✓ cornflake crumb
• parmesan cheese
• butter
• chicken breast
• salt
• black pepper
• swiss cheese
• ham
• mushroom
• green onion
• cream of chicken soup
• sour cream
• butter

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
2. 2 Mix the corn flake crumbs, Parmesan cheese, and 1/4 cup melted butter in a large bowl, then spread about 2/3 of the crumb mixture into the bottom of the prepared baking dish. Layer half the chicken breast strips over the crumb base, and sprinkle with salt and black pepper. Cover with half the Swiss cheese, then a layer of ham, followed by layers of mushrooms and green onions.
3. 3 Mix the cream of chicken soup and sour cream together in a bowl, and spread the mixture over the green onion layer. Place the rest of the chicken strips onto the soup layer, followed by the rest of the Swiss cheese. Top the casserole with the remaining 1/3 of the crumb mixture. Drizzle with 2 more tablespoons of melted butter if desired.
4. 4 Cover the casserole with aluminum foil, and bake in the preheated oven for 45 minutes; remove the foil and bake until the casserole is bubbling, the cheese has melted, and the crumb topping is brown, an additional 15 minutes.

By Holly Fillmore Strong

Ingredients

• ✓ cornflake crumb
• egg
• water
• garlic powder
• onion powder
• salt
• cajun seasoning
• chili powder
• paprika
• chicken drumstick
• salt
• cooking spray

Instructions

1. 1 Gather all ingredients.
2. 2 Mix egg and water together in a shallow bowl. Combine cornflake crumbs, garlic powder, onion powder, 1/2 teaspoon salt, Cajun seasoning, chili powder, and paprika in a second shallow bowl.
3. 3 Preheat the air fryer to 400 degrees F (200 degrees C). Season drumsticks on both sides lightly with salt. Dip each drumstick into the egg mixture, followed by the cornflake mixture, rolling drumsticks and pressing down to ensure all surfaces are coated.
4. 4 Spray the top of the chicken with cooking spray and place, sprayed side down, into the air fryer basket. Spray top of the drumsticks - you may need to put the drumsticks on their side depending on how large they are.
5. 5 Air-fry for 10 minutes and carefully turn them over. Lower the temperature to 325 degrees F (160 degrees C). Cook for an additional 10 minutes or until the internal temperature of the chicken is at least 165 degrees F (74 degrees C). Check doneness after 5 minutes as drumstick size will determine time.

By Bren

Ingredients

• ✓ cornflake crumb
• bread crumb
• all-purpose flour
• walleye fillet
• carrot
• zucchini
• onion
• garlic
• egg
• mustard
• lemon juice
• salt
• black pepper
• butter

Instructions

1. 1 Combine cornflake crumbs, bread crumbs, and flour in a shallow dish; set aside.
2. 2 Grind walleye fillets, or chop finely and place in a mixing bowl. Add carrots, zucchini, onions, garlic, eggs, dry mustard, lemon juice, and salt. Season with black pepper. Mix with your hands until evenly combined.
3. 3 Form walleye mixture into 1/3-cup cakes, each about 3/4 inch thick, and press into cornflake mixture. Set walleye cakes on a baking sheet in a single layer; do not stack.
4. 4 Melt butter in a large skillet over medium heat. Cook walleye cakes in batches until firmed and golden brown on each side, about 8 minutes per side.

By Aime

Ingredients

• ✓ cornflake crumb
• walnut
• olive oil
• onion
• salt
• black pepper
• black bean
• rice
• vegan barbeque sauce
• brown sugar
• chile powder
• paprika
• cumin

Instructions

1. 1 Toast walnuts in a skillet over medium heat, stirring frequently until lightly browned and fragrant, 5 to 7 minutes. Crush into fine pieces using a mortar and pestle or a food processor.
2. 2 Heat oil in the same skillet over medium heat. Add onion; cook and stir until lightly browned, about 5 minutes. Season with salt and black pepper.
3. 3 Mash beans in a large bowl using a fork; stir in walnuts, onion, rice, barbecue sauce, cornflake crumbs, brown sugar, chili powder, paprika, and cumin. Season with salt and black pepper; stir until mixture is well combined and holds together. Shape into 10 patties.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate. Place a sheet of aluminum foil on the grate.
5. 5 Place patties on the foil; cook on the preheated grill until browned, 5 to 8 minutes per side.

By megfranc

Ingredients

• ✓ cornflake crumb
• vanilla extract
• cinnamon
• canola oil
• agave nectar
• brown sugar
• peanut butter
• honey
• kosher salt
• almond
• crispy rice cereal
• flax seed
• wheat germ
• rolled oat
• dark chocolate
• cooking spray
• parchment paper

Instructions

1. 1 Line a 9x13-inch baking dish with parchment paper and spray with cooking spray. Spread chocolate evenly over prepared baking dish.
2. 2 Toast oats, wheat germ, and flax seed in a non-stick skillet over medium heat, stirring frequently until oats are lightly golden and fragrant, about 5 minutes. Transfer oat mixture to a large bowl and stir in crispy rice cereal, cornflake crumbs, almonds, and salt.
3. 3 Heat honey, peanut butter, brown sugar, agave nectar, canola oil, and cinnamon in a saucepan over medium heat. Cook and stir until mixture begins to bubble, 3 to 5 minutes. Remove from heat and stir in vanilla extract. Pour peanut butter mixture over cereal mixture; gently stir until well mixed.
4. 4 Spread peanut butter-cereal mixture into the baking dish. Place another sheet of parchment over the mixture and firmly press into the dish until even. Allow to completely cool before removing from baking dish and slicing.

By LARANEFF

Ingredients

• ✓ cornflake crumb
• chicken breast
• cayenne pepper
• italian seasoning
• onion powder
• paprika
• black pepper
• garlic powder
• onion flake
• parmesan cheese
• panko bread crumb
• hot sauce
• egg substitute
• honey
• dijon mustard
• black pepper
• garlic powder
• all-purpose flour
• cooking spray

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Place a cooking rack inside a baking dish and spray both with cooking spray.
2. 2 Combine flour, garlic powder, and pepper in a flat dish; stir until evenly combined. Stir mustard, honey, egg substitute, and hot sauce together in a small bowl.
3. 3 Combine cornflake crumbs, bread crumbs, Parmesan cheese, onion flakes, garlic powder, pepper, paprika, onion powder, Italian seasoning, and cayenne pepper in another flat dish; stir until ingredients are evenly distributed.
4. 4 Dip chicken tenders into the flour mixture until coated evenly, then dip into the egg mixture, shaking off any excess liquid. Drag the chicken through the bread crumb mixture, covering evenly.
5. 5 Place chicken on the prepared cooking rack. Spray the chicken with cooking spray.
6. 6 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Occasional Cooker