It is sorghum molasses that us Southerners like on cornbread. Before them semi trucks began Coast to coast shipping, we couldn't get any of that maple syrup. The sorghum habit is sorta like the Eveready
Bunnie. My Mother told us of her carrying an empty one gallon syrup bucket to school with hers and two sisters lunches in it. Cup of syrup in the bottom and corn bread on top. Usually make plain old cornbread but now with all these different ways of making it can only get better and better.
Really do appreciate all these recipes.. Another favorite for a light meal is cornbread with milk for us.