Corn flakes Corn flakes Corn flakes, or cornflakes, is a breakfast cereal made by toasting flakes of corn (maize). The cereal was created by John Harvey Kellogg in 1894 as a food that he thought would be healthy for the patients of the Battle Creek Sanitarium in Michigan where he was superintendent. The breakfast cereal proved popular among the patients and the Kellogg Company (Kellogg's) was set up by Dr. John's brother, Will Kellogg, to produce corn flakes for the wider public. A patent for the process was granted in 1896. With corn flakes becoming popular in the wider community, a previous
History of breakfast source is that the lumberjack breakfast was first served in a Vancouver Hotel, in 1870. The breakfast consisted of eggs galore, assorted fried pork strips, slabs, slices, and flapjacks. It is said by Anita Stewart that the tradition of hearty cooking developed because of men needing the energy for manual labor. In 1620, waffles were first introduced to North America by pilgrims who had lived in the Netherlands. Later pioneers consumed largely cornmeal-based breakfasts, and would also consume corn based meals such as oatmeal for dinner and lunch. Common breakfast products included corn pone, Johnnycakes, ashcakes, hoe-cakes, and corn dodgers.