Sorghum soars — again
The ongoing revival of forgotten foodstuffs has collided with the long-running resurgence of Southern cuisine to produce a veritable flood of sorghum syrup. The past few years have seen the sweet stuff popping up all over the place, supported by the inevitable emergence of small-batch producers of sorghum products.
Sorghum is a widely grown cereal grain used primarily for animal fodder today; however, in days past it was the primary sweetening agent on the Southern table. Its contemporary comeback is most evident in the South and on Southern-style menus elsewhere.
It’s fabulous in food, such as cornbread with bacon fat