A recipe which uses sorghum syrup:
Blueberry Sorghum Spoon Bread
Start to finish: 1 1/2 hours (30 minutes active)
Servings: 8
3 cups milk
1/2 cup sorghum syrup
1 teaspoon kosher salt
1 1/4 cups cornmeal
3 eggs
1/4 cup (1/2 stick) unsalted butter, melted
1 1/2 teaspoons baking powder
2 cups blueberries
In a medium pan over medium-high heat, combine the milk, sorghum syrup and salt. Bring to a boil then,
while whisking, pour in the cornmeal in a steady stream. Continue stirring and cooking for 2 minutes, or
until the mixture thickens. Remove from the heat and cool to room temperature.
Heat the oven to 350 F. Coat a 9-by-9-inch baking pan or a 1 1/2-quart baking dish with baking spray.
Transfer the cornmeal mixture to the bowl of a stand mixer fitted with a whisk. Add the eggs, melted
butter and baking powder. Beat on medium to combine, then increase speed to high and beat for 6 to 8
minutes, or until the mixture is lighter in both color and texture. Fold in the blueberries, then spoon
into the prepared pan. Bake for 30 to 40 minutes, or until lightly browned. Serve warm.
(Recipe from Alison Ladman)