You have to wait for it; the sorghum. It has to come from Kentucky or Tennessee – the sorghum molasses. Waiting for it is why I haven’t made my grandmother’s “Corn Light Bread” yet. I promise to feature it next week as a Valentines Day special. My cousin Sandra sent the recipe in a sweet old-fashioned Valentine a few years ago. It’s officially called “Auntee’s Corn Light Bread” and it is the thing I hated growing up. It sat on the kitchen counter next to the green beans and I pretended I was too full to eat it. I must have been asked four times if I wanted some anytime…