Crispy, golden cornflakes made their debut on breakfast tables in 1894 and have since coated chicken thighs, topped casseroles and given french toast an unexpected crunch. But we believe their true calling is in cookies. We brown mounds of butter, tossing the flakes in to soak up the nutty richness and infuse a deep butterscotch flavor into the batter. Then, we crumble those cookies into a malty, rich, cornflake-flecked ice cream. Swirled with gobs of marionberry jam, this classic cereal gets reinvented into a Salt & Straw favorite.
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