There are apologists for the corn syrup, but I assume that it's mostly nostalgia and bot having it available or affordable. I'm lucky to have grown up where I know people who have sugar bushes so it's always been a fixture for me. The biggest difference in my opinion is the viscosity and general mouthfeel. Maple syrup soaks into stuff a lot better and also doesn't stick to your palate as much as corn.

But, the other thing that's great about maple syrup is that it's actually got a lot of applications beyond slathering a breakfast. It's tight with some soy sauce for a marinade, you can put a tiny bit into a cocktail, it's great for glazing or just about anywhere you might use honey, including a coffee or tea! and my favorite: it makes for incredible whipped cream. Just a cup or so of cream and a teaspoon of maple syrup and a few minutes of whisking makes for a delightfully light whip that's not too sweet, but is haunted by a tasty flavor ghost of maple.