Type what you have

Ingredients

• ✓ cornflake
• semisweet chocolate chip
• butter
• maple syrup

Instructions

1. 1 Combine chocolate chips, butter, and maple syrup in a large saucepan over medium heat; cook and stir until melted, 5 to 7 minutes. Remove from heat and cool, 5 to 7 minutes.
2. 2 Stir cornflakes into chocolate mixture until completely covered. Spoon mixture into 24 cupcake liners. Refrigerate until set, at least 1 hour.

By BakingMachine

Ingredients

• ✓ cornflake
• ✓ cornflake
• cream of chicken soup
• chicken
• celery
• water chestnut
• mayonnaise
• onion
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix cream of chicken soup, cooked chicken, celery, 1 cup cornflakes, water chestnuts, mayonnaise, and onion together in a large bowl; spread mixture into a 9x13-inch casserole dish.
3. 3 Mix 1 cup cornflakes and melted butter together in a bowl until coated; sprinkle over casserole.
4. 4 Bake in the preheated oven until casserole is bubbling and topping is crisp, about 45 minutes.

By Susanne

Ingredients

• ✓ cornflake
• egg
• all-purpose flour
• ground beef
• onion
• salt
• black pepper
• oil

Instructions

1. 1 Beat eggs in 2 separate small bowls. Place flour and crushed cornflakes into 2 separate shallow bowls.
2. 2 Combine 1 beaten egg, ground beef, onion, salt, and black pepper in a bowl; form into 3 equal-sized patties.
3. 3 Dredge 1 patty in flour; shake off excess. Dip into remaining beaten egg. Lift up so excess egg drips back in the bowl. Press into crushed cornflakes to coat both sides. Place the coated patty, unstacked, onto a plate. Repeat with remaining patties.
4. 4 Heat oil in a large skillet over medium-high heat. Add burgers; cook 5 minutes, flip, and continue cooking to desired degree of doneness, about 4 minutes more. An instant-read thermometer inserted into centers should read at least 160 degrees F (70 degrees C).

By Yoly

Ingredients

• ✓ cornflake
• cream of chicken soup
• sour cream
• butter
• onion flakes
• black pepper
• hash brown potato
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 In a large bowl, mix together the soup, sour cream, butter, dried onion flakes, and pepper. Stir in the hash browns and 1/2 the cheese. Pour into the prepared baking dish, sprinkle with remaining cheese, and top with crushed cornflakes.
3. 3 Bake 45 minutes in the preheated oven, or until cheese is melted and bubbly.

By Louise

Ingredients

• ✓ cornflake
• potato
• butter
• cream of mushroom soup
• sour cream
• cheddar cheese
• green onion
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 1/2-quart casserole dish.
2. 2 Fill a large pot with lightly salted water and bring to a boil. Add whole unpeeled potatoes and cook until tender, 25 to 30 minutes. Transfer potatoes to a cutting board; discard water. When cool enough to handle, peel potatoes and grate into a medium bowl.
3. 3 Melt 1/4 cup butter in a large skillet over medium heat. Stir in soup; cook until begins to bubble. Remove from stove; stir in sour cream, Cheddar cheese, and green onion, then stir in potatoes. Pour mixture into the prepared casserole dish.
4. 4 Shake cornflake crumbs and 2 tablespoons melted butter together in a resealable plastic bag until combined. Sprinkle over top of casserole.
5. 5 Bake in the preheated oven for 45 minutes.

By Jenn Harmon Jones

Ingredients

• ✓ cornflake
• milk
• egg
• flour
• garlic powder
• salt
• black pepper
• chicken breast

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Stir milk, egg, flour, garlic powder, salt, and black pepper together in a bowl.
3. 3 Dredge each chicken breast in milk mixture; roll in cornflakes to coat. Transfer to a baking sheet or dish.
4. 4 Bake until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Sara M

Ingredients

• ✓ cornflake
• egg
• pesto
• salt
• parmesan cheese
• cantanzaro herbs
• granulated garlic
• salt
• chicken tender

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Mix together egg, pesto, and salt in a shallow dish. In a separate dish mix together cornflake crumbs, Parmesan cheese, cantanzaro herbs, garlic, and salt.
3. 3 Dip each piece of chicken piece first in egg wash, then dredge through the cornflake mixture, shaking off excess breading. Place chicken pieces in the air fryer basket.
4. 4 Air fry for 5 minutes, rearrange chicken pieces, and fry until no longer pink in the center and the juices run clear, about 5 minutes more.

By thedailygourmet

Ingredients

• ✓ cornflake
• zucchini
• red bell pepper
• cheddar cheese
• olive oil
• basil
• egg
• salt
• pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
2. 2 Combine zucchini, bell pepper, cornflakes, cheese, oil, basil, and eggs in a large bowl. Season with salt and pepper to taste.
3. 3 Spread evenly into the prepared baking dish.
4. 4 Bake in the preheated oven until top is golden brown, about 45 minutes.

By Maria

Ingredients

• ✓ cornflake
• chicken
• celery
• almond
• mayonnaise
• sour cream
• american cheese
• lemon juice
• onion

Instructions

1. 1 Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Combine chicken, celery, almonds, mayonnaise, sour cream, American cheese, lemon juice, and onion in a bowl; transfer to the prepared baking dish. Top with crushed corn flakes.
3. 3 Bake in the preheated oven until heated through, 45 to 60 minutes.

By Amy Brolsma

Ingredients

• ✓ cornflake
• hash brown potato
• butter
• cream of chicken soup
• american cheese
• sour cream
• salt
• onion
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish.
2. 2 Place potatoes in bottom of prepared dish.
3. 3 Combine the 1/2 cup butter, condensed soup, cheese, sour cream, salt and onion; mix well and pour over potatoes. Top with crushed corn flakes and drizzle with 1/2 cup melted butter.
4. 4 Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes.

By SUZANNE

Ingredients

• ✓ cornflake
• hash brown potato
• cheddar cheese
• cream of chicken soup
• sour cream
• butter
• onion
• salt
• black pepper

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine hash browns, Cheddar cheese, condensed soup, sour cream, ½ cup melted butter, onion, salt, and pepper in a large bowl.
3. 3 Transfer mixture to a 3-quart casserole dish.
4. 4 Add remaining 1/4 cup melted butter and cornflakes to a saucepan over medium heat; stir gently until cornflakes are coated in butter.
5. 5 Sprinkle cornflake mixture on top of casserole.
6. 6 Cover casserole and bake in the preheated oven until hot and top is crispy, about 40 minutes.
7. 7 Serve warm and enjoy!

By CMANSKY

Ingredients

• ✓ cornflake
• hash brown potato
• cream of chicken soup
• cheddar cheese
• sour cream
• butter
• onion
• salt
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix hash browns, Cheddar cheese, condensed soup, sour cream, ½ of the melted butter, onion, salt, and pepper in a bowl. Transfer mixture to a 9x13-inch baking dish.
3. 3 Sprinkle cornflakes on top, then drizzle with remaining melted butter.
4. 4 Bake in the preheated oven until casserole is bubbling around the edges and the top is golden brown, 1 hour to 1 hour 30 minutes
5. 5 Serve and enjoy!

By missbutterbean

Ingredients

• ✓ cornflake
• crispy rice cereal
• rolled oat
• all-purpose flour
• baking soda
• butter
• canola oil
• sugar
• brown sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine cornflakes, rice cereal, and oats in a large bowl. Whisk flour and baking soda together in a separate bowl.
3. 3 Beat butter, oil, and both sugars in a very large bowl until smooth. Add egg and vanilla; beat until smooth. Slowly mix in flour mixture. Stir in cereal mixture by hand.
4. 4 Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets. Flatten balls with the bottom of a glass for even cooking and crispier cookies.
5. 5 Bake in batches in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

By danasue1122

Ingredients

• ✓ cornflake
• cooking spray
• all-purpose flour
• basil
• chili powder
• salt
• black pepper
• egg
• water
• chicken tender

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a baking sheet with cooking spray.
2. 2 Mix flour, basil, chili powder, salt, and pepper together in a bowl. Mix egg and water together in another bowl. Pour crushed cereal into a third bowl.
3. 3 Dip each tender in the flour mixture first, shaking off excess. Dip in egg and then in crushed cereal. Place on the prepared baking sheet.
4. 4 Bake in the preheated oven until browned and no longer pink in the centers, 10 to 12 minutes on each side.

By Tess

Ingredients

• ✓ cornflake
• peanut butter
• brown sugar
• corn syrup
• crispy rice cereal
• confectioners' sugar
• custard powder
• margarine
• water
• semisweet chocolate
• margarine

Instructions

1. 1 Grease an 8x8-inch square pan.
2. 2 Cook and stir peanut butter, brown sugar, and corn syrup together in a large pot over medium heat just until warm and well blended, about 3 minutes; remove from heat. Stir cornflakes cereal and crispy rice cereal into peanut butter mixture; press cereal mixture evenly into the prepared pan.
3. 3 Whisk confectioners' sugar and custard powder together in a bowl. Whisk 1/2 cup melted margarine gradually into custard mixture. Stir warm water into custard mixture to moisten to a spreadable consistency; spread evenly over cereal mixture.
4. 4 Melt chocolate with remaining 2 tablespoons margarine in a microwave-safe bowl, about 1 minute. Pour chocolate mixture over custard layer. Refrigerate cookies until chocolate is hardened, about 30 minutes; cut into 1-inch squares.

By -Becky-

Ingredients

• ✓ cornflake
• margarine
• onion
• shredded hash brown potato
• black pepper
• cheddar cheese
• cream of chicken soup
• cream of celery soup
• sour cream
• ham
• margarine

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt 4 tablespoons margarine in a Dutch oven over medium heat. Add onion; sauté until translucent, about 5 minutes. Stir in 2 tablespoons margarine until melted.
3. 3 Off heat, stir in hash brown potatoes and black pepper until evenly combined. Add Cheddar cheese, condensed soups, sour cream, and ham; stir until combined. Transfer to a large baking dish.
4. 4 Toss cornflakes with 2 tablespoons melted margarine until coated; sprinkle on top of potato casserole.
5. 5 Bake in the preheated oven until golden brown, 45 to 60 minutes.

By Cheri

Ingredients

• ✓ cornflake
• chicken breast
• buttermilk
• malt vinegar
• cornmeal
• garlic powder
• paprika
• cooking spray
• sea salt
• mayonnaise
• dill
• garlic
• black pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper. Cut chicken breasts against the grain into 16 equal slices.
2. 2 Combine chicken slices, 3/4 cup buttermilk, and 1 tablespoon malt vinegar in a medium bowl; toss to coat. Let stand for 10 minutes.
3. 3 Stir cornflakes, cornmeal, garlic powder, and paprika together in a shallow dish.
4. 4 Working with 1 chicken slice at a time, remove from buttermilk mixture, and shake off excess. Dredge in cornflake mixture and place on the prepared baking sheet. Spray tops of breaded chicken with cooking spray.
5. 5 Bake in the preheated oven for 10 minutes. Turn chicken over and spray tops with cooking spray. Continue to bake until no longer pink in the centers and crisp on the outside, about 10 minutes more. Sprinkle evenly with sea salt.
6. 6 While chicken bakes, stir mayonnaise, remaining buttermilk, dill, garlic, and black pepper together in a bowl for sauce.
7. 7 Drizzle remaining vinegar evenly over chicken "wings." Serve immediately with dipping sauce.

By jeknudson

Ingredients

• ✓ cornflake
• cooking spray
• pecan
• egg
• colby monterey jack cheese
• onion
• italian seasoning
• salt
• vegetable oil
• white vinegar
• ketchup
• onion
• apricot jam
• oregano

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch rectangular baking dish with cooking spray.
2. 2 Mix the ground pecans, eggs, Colby-Jack cheese, minced onion, Italian seasoning, cornflake crumbs, and salt in a bowl until thoroughly combined. Add another egg if mixture isn't holding together. Shape the mixture into balls, and place into the prepared baking dish.
3. 3 Bake in the preheated oven until browned and set, about 45 minutes.
4. 4 Mix together the vegetable oil, vinegar, ketchup, grated onion, apricot jam, and oregano together in a bowl until smooth; pour the sauce over the baked pecan balls, and return to oven until the sauce is bubbling, 5 to 10 more minutes.

By thechulita

Ingredients

• ✓ cornflake
• vegetable oil
• butter
• sugar
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt
• rolled oat
• walnut
• coconut

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Beat butter and sugars until fluffy. Slowly add oil and beat until oil is well incorporated. Add egg and vanilla, beat to mix.
3. 3 In a small bowl, combine flour, soda and salt. Add to butter mixture and stir just until mixed. Combine corn flakes, oatmeal, nuts and coconut and add to cookie mixture; mix just until combined.
4. 4 Use a cookie scoop to produce consistently sized cookies, but you can drop by rounded teaspoonfuls onto an ungreased cookie sheet, if you don't have a scoop. Bake at 375 degrees F (190 degrees C) for 12 minutes or until lightly browned. Since these are so rich, you can chill the individual balls of cookie dough and then freeze them in freezer bags. You can then take them directly from the freezer to the oven, just add a few minutes to the cooking time.

By Barbara Linton

Ingredients

• ✓ cornflake
• butter
• vegetable oil
• sugar
• brown sugar
• egg
• vanilla extract
• salt
• baking soda
• cream of tartar
• all-purpose flour
• oatmeal
• coconut flake
• walnut
• chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, beat together the butter, vegetable oil, white sugar, and brown sugar until smooth and creamy. Then add egg, vanilla, salt, baking soda, and cream of tartar, and mix with an electric mixer until slightly fluffy. With a spoon, gradually stir in flour until well mixed. Stir in cornflakes, oatmeal, coconut, walnuts, and chocolate chips. Drop by heaping tablespoonfuls onto ungreased baking sheets, 2 inches apart.
3. 3 Bake in a preheated oven for 12 minutes, or until slightly brown. Remove from oven; allow cookies to cool 5 minutes on baking sheets before removing to wire racks to cool completely.

By LCBUSDRIVER88

Ingredients

• ✓ cornflake
• butter
• onion
• garlic
• all-purpose flour
• chicken broth
• milk
• chicken bouillon granules
• sour cream
• colby-jack cheese
• cheddar cheese
• chicken breast
• broccoli
• salt
• black pepper
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt 1 stick butter in a large frying pan over medium heat. Add onion and garlic and saute until onion is translucent, about 5 minutes.
3. 3 Add flour and stir quickly until it is mixed like Play-Doh®. Quickly add broth, milk, and chicken bouillon; whisk until smooth. Remove from the heat and transfer to a large bowl. Add sour cream and both cheeses; stir until well mixed.
4. 4 Place shredded chicken across the bottom of a 9x13-inch casserole dish. Layer cooked broccoli over the chicken and season with salt and pepper. Pour the cheese mixture over top.
5. 5 Bake, uncovered, in the preheated oven until hot, about 25 minutes.
6. 6 Meanwhile, place crushed cornflakes in a zip-top bag. Add melted butter and seal the bag. Massage with your hands until butter coats all the cornflakes.
7. 7 Remove casserole from the oven and distribute cornflake mixture evenly over the top. Bake for 5 more minutes.

By Toni Zundel Boyer

Ingredients

• ✓ cornflake
• parmesan cheese
• cheddar cheese
• butter
• chicken breast

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix the cornflake crumbs, Parmesan cheese and Cheddar cheese.
3. 3 Dip the chicken breasts in the melted butter, and roll them in the cornflake crumb mixture. Place chicken in a lightly greased 9x13 inch baking dish.
4. 4 Bake in the preheated oven for 30 to 40 minutes, until chicken is no longer pink and juices run clear.

By Karen Bush

Ingredients

• ✓ cornflake
• chocolate chip
• peanut butter

Instructions

1. 1 Line a baking sheet with waxed paper.
2. 2 Combine chocolate chips and peanut butter in a saucepan over low heat; cook and stir until melted, 2 to 3 minutes. Remove from the heat and stir in cornflakes until coated.
3. 3 Drop 12 spoonfuls of cornflake mixture onto the prepared baking sheet. Chill in the refrigerator until cool, about 30 minutes.

By linda

Ingredients

• ✓ cornflake
• sugar
• corn syrup
• peanut butter

Instructions

1. 1 Combine sugar and corn syrup in a large skillet over medium heat. Cook and stir until sugar has dissolved and mixture reaches a full boil. Remove from the heat. Add peanut butter; stir until thoroughly mixed. Stir in cornflakes.
2. 2 Drop spoonfuls of dough onto waxed paper and let cool.

By bakingmom

Ingredients

• ✓ cornflake
• chicken breast
• sour cream
• italian seasoning
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Rinse and trim the chicken breasts. Pat dry. Generously coat both sides of each breast with sour cream. Put crushed cornflake crumbs in a shallow plate or bowl and season to taste (I use onion salt and garlic salt). Dip the sour cream coated chicken in the seasoned cornflake crumbs.
3. 3 Place coated chicken in a lightly greased 9x13 inch baking dish. Drizzle with melted butter/margarine and bake in the preheated oven for 1 hour.

By Mae Wagner

Ingredients

• ✓ cornflake
• lemonade concentrate
• salt
• black pepper
• chicken breast
• thyme

Instructions

1. 1 Pour the lemonade concentrate, salt, and pepper into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour or overnight.
2. 2 Preheat an oven to 350 degrees F (175 degrees C). Spray a baking sheet generously with cooking spray.
3. 3 Place the cornflakes in another resealable plastic bag and crush them into fine crumbs. Add the thyme, and mix thoroughly. Remove the chicken pieces from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken pieces into the bag containing the cornflake crumbs and shake to coat well.
4. 4 Place the chicken breasts on the prepared baking sheet so they don't touch, and spray each one lightly with cooking spray. Bake in the preheated oven for 30 to 45 minutes, until chicken juices run clear, and the top is browned and crunchy. Serve hot or cold.

By DEBWALTER

Ingredients

• ✓ cornflake
• egg white
• white sugar
• salt
• vanilla extract
• coconut

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Grease a baking sheet.
3. 3 Beat egg white in a bowl with an electric hand-mixer until stiff peaks form.
4. 4 Gradually beat sugar, 1 tablespoon at a time, into egg whites until fully incorporated. Stir salt and vanilla extract into egg whites until thoroughly mixed.
5. 5 Fold coconut and corn flakes into the mixture.
6. 6 Drop coconut mixture by the teaspoon onto the prepared baking sheet.
7. 7 Bake cookies in the preheated oven until lightly crisp, 20 minutes.
8. 8 Transfer cookies to wire rack to cool, at least 15 minutes.

By AMYHAWK

Ingredients

• ✓ cornflake
• cream of mushroom soup
• sour cream
• cheddar cheese
• butter
• hash brown potato

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir cream of mushroom soup, sour cream, Cheddar cheese, corn flakes, and butter together in a bowl. Fold hash brown potatoes into the soup mixture; pour into a 9x13-inch baking dish.
3. 3 Bake in preheated oven until golden brown on top, about 50 minutes.

By JSPatnod9582

Ingredients

• ✓ cornflake
• cottage cheese
• egg
• vegetable oil
• onion soup mix
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
2. 2 In a large bowl, combine cottage cheese, eggs, vegetable oil, soup mix, walnuts and cereal. Spoon into prepared pan.
3. 3 Bake in preheated oven for 35 to 40 minutes.

By Mary Ann Armstrong

Ingredients

• ✓ cornflake
• butter
• peanut butter
• confectioners' sugar
• milk powder
• semisweet chocolate

Instructions

1. 1 Line a cookie sheet with aluminum foil or waxed paper.
2. 2 In a medium bowl, mix together the butter, peanut butter, confectioners' sugar and powdered milk until smooth. Mix in the cornflakes. Wet hands and roll tablespoonfuls of dough into balls. Place them onto the prepared cookie sheet, cover and refrigerate overnight.
3. 3 The next day, melt chocolate in a metal bowl over simmering water, stirring occasionally until smooth. Remove bowl from heat. Using a fork, dip the balls into the chocolate and return them to the foil covered cookie sheet. Refrigerate until firm. These can be made up to a week ahead if kept refrigerated.

By Paula