What Type of Grain Is Corn Flakes Cereal?

December 1, 2025 •

4 min read

The humble cornflake was accidentally invented in 1894 by brothers John Harvey Kellogg and Will Keith Kellogg while they were preparing meals for patients at the Battle Creek Sanitarium in Michigan. Corn flakes cereal is fundamentally made from corn, specifically a type known as dent corn or field corn.

Quick Summary

The main grain used for corn flakes is milled corn, or maize, which is cooked, flattened, and toasted to create the familiar crisp cereal. While fortified with vitamins and minerals, traditional corn flakes are made from refined corn grits, not whole grain, and typically contain added sugar and malt flavoring.

Key Points

Primary Grain Is Corn: Corn flakes are made from milled corn, specifically dent corn, prized for its high starch content.
Not Always Whole Grain: Most commercial corn flakes are made from refined corn grits, with the fiber-rich bran and germ removed during processing.
Manufacturing Involves Flaking: The process includes cooking the corn grits, drying, rolling into thin flakes, and toasting to achieve their characteristic crispness.
Fortified with Nutrients: Many brands fortify their corn flakes with additional vitamins (like B vitamins, D) and minerals (like iron) to enhance their nutritional profile.
High Glycemic Index: Due to being a refined grain, traditional corn flakes have a high glycemic index, which can cause blood sugar levels to spike.
Pairing is Key: To make corn flakes a more balanced meal, it is recommended to pair them with protein (milk) and fiber (fruit, nuts, seeds) to increase satiety.
Whole Grain Options Exist: Healthier alternatives are now available that use whole-grain corn, retaining more natural fiber and nutrients.

Corn: The Primary Grain of Corn Flakes

The name itself provides the most significant clue: the primary grain in corn flakes is corn. Most manufacturers use a specific variety called dent corn, also known as field corn, due to its high starch content, which is ideal for producing light, crisp flakes. The process begins by selecting and cleaning high-quality maize kernels.

The Manufacturing Process of Corn Flakes

The transformation of corn kernels into breakfast cereal involves a specific industrial process that creates the toasted flakes we know today. The steps include:

Milling: The initial raw corn is milled into corn grits, removing the bran and germ, which is why most corn flakes are not a whole-grain product.
Cooking: The corn grits are cooked in large, pressurized steam cookers with a mixture of ingredients, including sugar, salt, and malt flavoring. This cooking process gelatinizes the corn's starch.
Drying and Tempering: After cooking, the corn is dried and tempered to reduce its moisture content and ensure it is uniformly soft for the next stage.
Flaking: The softened, cooked grits are passed through heavy, large rollers that flatten them into the thin flakes. The precise gap between the rollers determines the final flake thickness.
Toasting: The newly formed flakes are toasted in large ovens at high temperatures. This step is crucial for developing the final crisp texture and golden-brown color.
Fortification: The toasted flakes are then fortified with various vitamins and minerals, which are sprayed onto them before packaging.

Refined vs. Whole Grain Corn Flakes

While the original and most common varieties of corn flakes are made from refined corn grits, there are now whole-grain options available from some brands. Understanding the difference is key for nutritional comparison.

Comparison Table: Traditional vs. Whole Grain Corn Flakes


Feature	Traditional Corn Flakes	Whole Grain Corn Flakes
Processing	Made from degerminated corn grits; bran and germ are removed.	Made from the entire corn kernel; all three parts are used.
Fiber Content	Low in dietary fiber.	Significantly higher in fiber.
Nutrient Density	Fortified with added vitamins and minerals to replace some nutrients lost during processing.	Naturally more nutrient-dense, retaining vitamins, minerals, and antioxidants from the whole grain.
Health Impact	Can cause rapid blood sugar spikes due to high glycemic index; less satiating.	Promotes better digestive health and blood sugar management due to higher fiber content.
Flavor	A simple, toasted, and often sweet flavor profile.	May have a slightly nuttier or richer corn flavor.

The Nutritional Profile of Corn Flakes

On their own, traditional corn flakes are low in fat and cholesterol, but they are also low in fiber and protein, and can be high in added sugars, which can lead to blood sugar spikes. For this reason, dietitians often recommend pairing them with other nutrient-dense foods to create a more balanced breakfast. Combining corn flakes with milk, nuts, seeds, and fresh fruit can provide additional protein, fiber, and healthy fats that help create a more satisfying and nutritious meal.

Commonly Added Nutrients:

B Vitamins: Many varieties are fortified with various B vitamins, such as riboflavin, niacin, and folic acid.
Iron: The fortification process often includes adding iron to help with oxygen transfer in the body.
Vitamins D and B12: These are also frequently added to enhance the cereal's nutritional value.

History and Context of Corn Flakes

The invention of corn flakes was not a planned culinary breakthrough but rather an accident that occurred at a sanitarium focused on health and vegetarianism. The first batch was originally made from cooked wheat that had been accidentally left out overnight. When processed through rollers, it emerged as flakes rather than crumbling. The Kellogg brothers later experimented with corn, finding that it produced more successful flakes. The subsequent commercialization by Will Keith Kellogg, who added sugar against his brother's wishes, helped transform breakfast habits across America and beyond.

Conclusion: More Than Just a Cereal

Ultimately, corn flakes are a versatile food item derived from milled maize, or corn. While traditionally produced from refined corn, they are often fortified to boost their nutritional content. The journey from a simple corn kernel to the toasted, crunchy flakes in your bowl is a testament to the food production industry's ingenuity. For those seeking maximum health benefits, opting for whole-grain corn flake variants and pairing them with other nutritious foods is recommended. The simple answer to what type of grain is corn flakes is straightforward: it is corn, but the processing and added nutrients tell a much more complex story about the breakfast staple.

For more information on cereal nutrition and health, consult reputable sources like the Center for Science in the Public Interest.

Frequently Asked Questions

No, most classic corn flakes are not made from whole grain. They are produced from refined, milled corn grits that have had the bran and germ removed. Some brands, however, do offer specific whole-grain versions.

Dent corn, also known as field corn, is the specific variety of corn most commonly used to produce corn flakes. It is valued for its high starch content, which helps create the desired texture during processing.

Corn flakes can be part of a healthy breakfast, but they should be balanced with other foods. They are low in fiber and protein, and often have added sugar. To make them healthier, add nuts, seeds, and fresh fruit.

After cooking, the corn grits are sent through heavy industrial rollers that press them into thin, flat flakes. The flakes are then toasted in large ovens, which gives them their final golden-brown color and crunchy texture.

Corn itself is naturally gluten-free. However, some brands of corn flakes may contain malt flavoring from barley, which contains gluten. For individuals with celiac disease or gluten sensitivity, it is essential to check the ingredients list or choose a certified gluten-free brand.

During the processing of corn into refined grits, many natural vitamins and minerals are lost. Food companies fortify the final product by adding vitamins and minerals back in to restore some of its nutritional value.

Corn flakes were accidentally invented by Dr. John Harvey Kellogg and his brother Will Keith Kellogg in 1894 while they were preparing food at the Battle Creek Sanitarium.