Corn Flakes are a breakfast cereal made from sweet corn treated with malted barley, cooked in a pressure cooker, dried in hot air driers, milled and then toasted.

More than just a breakfast cereal, corn flakes are used in several different recipes ranging anywhere from meat dishes to vegetable dishes and even desserts.

The ways to use corn flakes as something other than breakfast cereal seem to be unlimited. There are more than 100,000 Web sites that feature corn flake recipes. There are recipes for cookies, candies, breads and muffins. Corn flakes are added to meatloaf and cabbage casseroles. They figure prominently in oven-fried chicken and are used as an ice cream topping.

The first recipe using Kellogg's Corn Flakes as an ingredient appeared on the side of a cereal box in 1932. The company's home economics department developed the recipe — Kellogg's Corn Flakes Macaroons — which is available on the Kellogg's Web site.

Various celebrities and cartoon characters have been used to promote corn flakes since 1909. The green rooster made an appearance on the box in 1957 and has been on the Kellogg's brand of corn flakes ever since. Though the term corn flakes was originally trademarked to Kellogg, but it eventually became the name used for the generic forms of this type of cereal.

• Top corn flakes with low-fat milk and fruit for a quick and easy breakfast, or sprinkle over yogurt.

• Corn flakes can be used in a variety of recipes calling for dry, ready-to-eat cereal.

• Mix ½ cup corn flakes with ¼ teaspoon dried herbs like basil, rosemary, or parsley and sprinkle over casseroles before baking.

• Use crushed corn flakes in place of bread crumbs in recipes.

Corn Flakes do not always need to be a breakfast food. You can use corn flakes as an additional ingredient in many recipes.

CRUNCHY POTATO CASSEROLE

Ingredients

2 cups corn flakes cereal, crushed into crumbs 2 pounds potatoes, peeled and grated ¼ cup margarine, melted ¼ teaspoon black pepper 1 onion, chopped 1 can (about 10 ounces) low-sodium cream of chicken soup ¾ cup fat-free sour cream 1 cup low-fat cheddar cheese, shredded

Directions Preheat oven to 350 degrees F. Combine potatoes, margarine, and black pepper in a large bowl.

Add onion, soup, sour cream, and cheese; mix well. Pour into a 13x9-inch baking dish and sprinkle with corn flakes. Bake for 45 minutes.

• Amazon.com: Corn Flakes

• Google Product Search: Corn Flakes Merchandise

• eBay: Corn Flakes Toys and Collectibles

• World Pantry: Barbara's Bakery Corn Flakes

• Nature's Path: Flaked Cereals

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