Cornflakes Just dessert?

“FewpeopleariseinthemorningashungryforGodastheyareforcornflakesortoastandeggs.” ~ Erica Bauermeister,The School of Essential Ingredients

The Indian Standard specification states it clearly enough: Cornflakes shall be prepared from cleaned, sound corn (Zea mays, also called Indian corn, or maize). The corn shall be scoured, degermed, dehulled, and polished, and then cooked after mixing with malt, sugar, and salt, by flaking, partial drying and finally to toasting. Also: Cornflakes shall be tender and crisp, reasonably uniform in size, of good flavour and golden brown in colour. Cornflakes shall possess good characteristic taste and odour and shall be free from rancid, musty, sour, and other undesirable tastes or odours. The flakes shall be free from living insects and moulds and shall be free from dead insects, insect fragments, and rodent contamination visible to the eye.