Remove the ends off lemongrass stalks. Chop into 1 to 1.5 inch pieces.
In a pot, mix 2 cups of water and 2 cups of sugar. Add chopped lemongrass and mix evenly. Boil on medium to low heat for 90 minutes. If you like a strong lemongrass flavor, let the syrup simmer for longer. Feel free to make this the night before, as it takes a bit of time. After the syrup has thickened, use a slotted spoon to remove the lemongrass.
Mix together corn meal, flour, salt and baking powder. After the dry ingredients are mixed evenly, add 1 cup of syrup, milk, eggs, and oil.
Whisk batter and pour into a grease loaf pan. Bake at 400 degrees for 40 minutes.
Allow cornbread to cool for 10-15 minutes before slicing. Slice cornbread and drizzle with remaining lemongrass syrup.