Cornmeal-Crusted French Toast

My sister Kate is living and teaching in Arkansas, and has made a habit of coming home to New York City with gifts for me and the rest of the family. On one of her recent trips home, Kate brought me a new gift: an oversized bottle of sorghum syrup, which I’d admired at a small shop when I was there. For this French Toast recipe, I added the buttermilk to the milk-egg mixture and the cornmeal as a coating all in a nod to the sorghum’s Southern derivation. Naturally, you can replace the sorghum with good old Northern maple syrup. — Cara