Spent Grain Cornbread
My cousin brews (beer)- a lot! And after watching him brew one day I realized how much spent grain gets trashed (well, usually composted). I hate seeing all that go to waste and although I am not sure there is much in the way of nutrients still in there, I am pretty positive there is a ton of fiber. So, I asked him to save it and have been experimenting with different ways to use it, from dog treats to bread to pizza crust, muffins and cookies.
The breads and pizza dough are so far my greatest triumphs. This cornbread in particular is sooo good. And because it is not too sweet, it’s a nice break this holiday season. It’s also a fast, easy quickbread to pull together if you find yourself in need of a baked good this time of year and perfect for The Recipe Redux theme this month:
The holiday baking season is upon us. And this month we’re going way beyond grandma’s banana bread. From sweet to savory and whole-grain to gluten-free, show us your new quick bread creation fresh from the oven.
Packed full of REAL corn and whole wheat flour- not to mention spent grains- it packs tons of flavor and lives up to even the highest cornbread standards (in this case, that would be Nick’s standards- you don’t grow up in OKC and not love cornbread. Or ranch, but that’s another story for another day).
I use frozen corn because this time of the year it is what is most available. Although I probably could find corn in the produce section at the grocery store, it was probably shipped in from some far off destination and lacking in both nutrients and flavor. So this time of year, when I get a craving for something summery, I turn to the frozen food section. Frozen produce is picked at the peak of ripeness and retains most of its valuable nutrients.
- 2 cups Frozen Corn
- ~ 1 cup Milk
- ¼ cup Olive Oil
- 2 eggs
- 1 cup Whole Wheat Flour
- 1 cup Cornmeal
- 1 cup Spent Grains (or, another ¾ cup flour)
- ⅓ cup Sugar
- 1 TBSP Baking Powder
- ½ tsp salt
- Preheat oven to 400F
- Heat a saute pan over medium heat and saute corn until thawed and starting to brown. Remove from heat and add to the blender or food processor. Add milk until you have 1½ cups pureed corn mixture. Add the olive oil and eggs and continue to blend until well mixed.
- Combine the flour, cornmeal, spent grains, sugar, baking powder and salt. Mix well.
- Pour the liquid ingredients into the dry and stir until just mixed. Mixture will be thick and lumpy.
- Pour into an 8x8x2 pan sprayed with pan spray and bake at 400F 25-30 minutes or until a knife inserted into the center comes out clean.
- **Roasted peppers make a great addition to this as well!!