Recipe:
Spent Grain Corn Sticks
When we stumbled upon an adorable pan in the shape of mini corn on the cobs, we just had to have it. Little did we know that this pan was quite popular in the south for baking a fun variation of corn bread or corn muffins called corn sticks. Typically made with three parts cornmeal and one part flour, we've altered the ratios a bit for our favorite substitution, spent grain flour, making these corn sticks extra hearty and delicious.
WHAT YOU NEED
- 3/4 cup Spent Grain Flour
- 3/4 cup yellow cornmeal
- 3 tablespoons grated cheddar cheese
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup kefir or low-fat milk
- 2 tablespoons butter, melted
- 1 egg, beaten
WHAT YOU DO
- Preheat oven to 425 degrees F.
- Butter cast iron corn stick pan or other baking dish. Place in hot oven for 5 minutes.
- In a bowl combine spent grain flour, corn meal, cheese, baking powder and salt, stir until well blended. Add in kefir, melted butter and egg, stir until batter is uniform.
- Spoon batter into corn stick molds. Bake for 17 minutes. Remove from pan immediately. Enjoy.
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