Savoury equivalent of choco-cornflake cakes I'm currently trying to work out a savoury equivalent to chocolate to allow the creation of a non-sweet version of chocolate cornflake cakes.

Currently the best equivalent of chocolate (in terms of melting point and water content) that I can think of is cheese. Another alternative would be to use egg and bake the cornflake cakes to get the egg to set.

Before I set off and possibly create a cheese and cornflake omelette, I wanted to check if there is an ingredient or technique that I've overlooked which would cement the cornflakes together without making them too soggy or burning them.

Any suggestions?
Similar to a macaroon, whip egg whites with cream of tartar and season with whatever savory spices and herbs you might like before folding with the corn flakes, corn chips, or crushed tortilla chips, and then bake at a low temperature until crisp and dry but not browned.