I finished making a batch of Corn Crunch this morning, and thought maybe some of you would like to know about it. I do not buy cold cereal. It costs too much and is not good for you, as far as I’m concerned. (One of my favorite stories is about the scientist in the 1960s who did an experiment with rats and cornflakes. He had three groups of rats; one he fed rat chow as a control; one got cornflakes; and one got the box the cornflakes came in. The group that ate cornflakes sickened and died before the group that ate the box died of malnutrition.) Corn Crunch is one of our favorites, and one that I feel good about feeding my children.
Mix: 1 quart buttermilk or mixture of yogurt and milk
3 cups cornmeal (I grind popcorn)
4 cups flour (I use whole wheat)
Let it set overnight. Next day, mix in:
1 cup sweetener of your choice
2 teaspoons soda
2 teaspoons salt
Spread on two ungreased cookie sheets and bake 15-20 minutes at 350°F. Let cool enough to handle. Crumble a bit and grind in food processor or blender. Return to cookie sheet and toast in oven till nearly dry, stirring often. It will finish drying the last tiny bit after you take it out.