Extrusion, as an operation in food production, is being used more often as time goes by and it offers a variety of possibilities for improvement of the nutritional properties of food. Foods rich on starch and proteins are mostly being processed via extrusion and corn meal is considered as the main raw material in extrusion cooking technology. The aim of this research was to determine the influence of brewer’s spent grain addition on properties of extruded products based on corn meal. Mixture ratios (corn meal : brewer’s spent grain) used in this study were: 95:5, 90:10 and 85:15. Mixtures with 15% moisture content were extruded at temperature regime 135/170/170 ⁰C. Physical, thermophysical and rheological properties of the obtained extrudates were investigated in relation to non-extruded samples. It was found that with addition of brewer’s spent grain expansion ratio decreased and bulk density of extrudates increased. The hardness of extrudates increased with adding of brewer’s spent grain in mixture, but on the other hand fracturability decreased. Brewer’s spent grain addition caused darkening of the samples, although extrusion didn’t have significant influence on the color. Extrusion also resulted in the increase of water absorption index (WAI) and water solubility index (WSI). While the ash content in samples is slightly changed, fat content is decreased. Addition of brewer’s spent grain and extrusion process caused the reduction of peak viscosity and viscosities at 92 °C and 50 °C, and the extruded samples were less prone to retrogradation.