Do you use just normal polenta or is cornmeal more like corn flour? I live in Germany and -as far as I know- cornbread is nothing traditional or popular here, so I never ate it (or have even seen it for that matter) so I have basically absolutely no idea how it is supposed to turn out. Also, if I use only maple syrup, how much do I use? Or can I substitute the sorghum with brow rice syrup to make it superhero or at least more superhero-ish? Any help would be greatly appreciated! TIA
@pancake- corn bread is great!! it's not TOO sweet so it goes well with EVERYTHING, dinner, breakfast, a snack! specially when it's warm, or if it's toasted with a little "butter" on it! i still haven't tried re-making it with the sorghum syrup yet, but i probably will next week! i'm not sure about replacing it with brown rice syrup. usually when i use replacements it never comes out right so i always try to stick to the recipe. i suppose you can use brown rice syrup or maple syrup. it's worth a shot! but if you use maple syrup the bread might be really sweet and mapley. which i'm sure would taste great, but might not taste like how corn bread is SUPPOSED to taste!
here's a little "sweetener info guide" not sure if it will help any, but i like to look at it from time to time! http://breastcancer.about.com/od/cancerfightingfoods/a/natrl_sweetener.htm
@ Jackie- thank you so much for your help, I made my first-ever corn bread today, and since I couldn't find sorghum anywhere I used 3/4 cup of the maple syrup. .. I have no idea how it's supposed to taste, but mine is simply CRAZY DELICOUS!!!! :D I also think it'll be an awesome snack between classes during a long day at uni without leaving me craving for more (although it's so yummy that I could stuff my face with it right now :D ) and it's not too sweet (that's coming from a person who's off sugar for a bit over a month) thanks again for your help