If I Had A Time Machine

My standard for good cornbread was set in 2nd grade when we had a substitute teacher during the week of Thanksgiving. The substitute—who I can’t even remember her name, but I remember the cornbread, brought in her family recipe cornbread for our school’s Thanksgiving feast, and I was so blown away by it that I asked for seconds. She was clearly happy about cutting me out another slice, and recommended I dip it in the generic hot sauce she brought along. This is also the first time I think I tried hot sauce. I have been trying to recreate this recipe every time I make cornbread for years, and have failed miserably. It tasted better than any cornbread I had ever had, and the only discernible difference I can isolate in retrospect is that it was very sweet, and had whole cooked pieces of corn in it. If I had a time machine, I’d go back and get the recipe. And then maybe kill baby Hitler.