Abstract: Breakfast quality is crucial for human health. Corn flakes is an kind of nutrient food for breakfast. Therefore, formulation and processing technology for corn flakes were studied. The results show that the optimum formulation is either 80% of corn powder with 20% of potato starch or 90% of corn powder with 10% of phosphoric acid ester denatured potato starch. Corn flakes can be baked by infrared or microwave oven, with moisture content of semi-finished product being 12%. With infrared bake, feat baking temperature is 280℃ and feat baking time is 8 mins. With microwave bake, feat strength is 720 W, feat roasting time is 9 mins.　The product quantity is better with the microwave oven.