Comeback sauce is one of those delicious Southern secrets, simultaneously rich and light. It makes an excellent dip for anything savory, from french fries and chicken tenders to fresh raw veggies. It's great as a sandwich spread. You can use it anywhere you'd regularly use mayonnaise for a little extra pep and a smidge of heat. Try serving it with chicken wings instead of ranch, dressing your coleslaw with it for a pulled pork sandwich, or on your burgers and hot dogs at your next cookout. Sorghum molasses is a fantastic traditional sweetener in the South. Many folks couldn't afford to buy processed sugar back in the day, so they grew sorghum cane and made their own molasses instead. It has a beautiful acidity and a touch of saltiness in addition to its rich sweetness, making it a really fun and delicious ingredient to use. Sorghum butter is a fantastic condiment to have on hand. Its salty sweetness plays well with so many dishes and ingredients. Try it on pancakes and waffles for breakfast, serve it with your biscuits or cornbread in summer, finish a beautiful pork chop with a small dollop, or serve it on fresh grilled corn. This butter can be kept at room temperature for several days and used in its softened form, or you can stash it in the fridge to use later on. If you can't find sorghum molasses at your local supermarket, check a natural foods shop or order it online. Use blackstrap molasses if you must; just use a smidge less or your butter will be quite sweet. Hush puppies are a side with nearly everything where I grew up in eastern North Carolina—fried seafood, barbecue, sandwiches, fried chicken, you name it. I always loved squishing them into the juice from my coleslaw or eating them with the little pats of salted butter restaurants always gave out on the side—there's something so gratifyingly naughty about putting butter on fried food! We like to serve them with our comeback sauce, which is mayo-based but still packs a punch of acid and heat to balance out the richness. We also serve them with whipped sorghum butter to honor those naughty salted butter pats of my childhood. We like the sweetness of the sorghum molasses with the salty savory onion and cornmeal flavors. If your batter sinks to the bottom of the pot, wait for 30 seconds, then gently dislodge it from the bottom using a metal spoon or tongs—it should pop right up and float! You can make this batter a few hours ahead of time and keep it in the fridge, but any longer than that and the hush puppies will lose some of their puffiness.