Wow I could eat this whole pan of cornbread! I did as other sugg. and used sorghum molasses and I subbed out the oil in the recipe for melted butter flavored shortening. Now it's a true southern cornbread! Better than my Momma's, and that's saying a lot ;) I baked it in my heated cast iron skillet 400 degrees for 18 minutes & it was perfect! Crisp outside and moist and tender inside, not dry like some other recipes I've tried on this site :) This is my new "go to cornbread" from now on!