Cornbread to share, or for freezing and using later in salads.

The digestive system. As inspired by RadioLab’s Guts episode.

Inside: Taking something that is outside of your body and allowing it to actually become part of you. Literally. The proteins break down and become part of your muscles, fats coat your cells, water becomes the majority of your body, carbohydrates become your fuel.

Outside: In one sense, your body has a hollow tube in the middle of it (think donut). You put an item into your mouth and it travels through your middle, and then leaves.

What we put inside of ourselves becomes a part of us, but at the same time, always remains outside of us and always remains just part of this physical world.

Gather all of the ingredients.

Mix dry ingredients in one bowl and wet in another.

Mix dry and wet ingredients.

Spread evenly in a greased or tinfoil-lined 9x13 pan and bake.

Nurse Jane’s Cornbread (My Mom’s Cornbread)

3 cups self-rising yellow cornmeal (3 T baking powder, 1 t salt, 2 3/4 cups + 1 T of corn meal)

½ cup white sugar

4 eggs

1 can cream corn

1 pint plain greek yogurt or sour cream (yogurt gives a drier, more crumbly bread; sour cream makes it more moist)

1 cup oil

Directions

Preheat oven to 375 degrees F (175 degrees C). Grease an 9×13 inch pan.

Mix together cornmeal and sugar in a bowl. In another bowl,  combine eggs, corn, sour cream, and oil. Stir dry ingredients into the wet until well blended and few lumps remain. Pour batter into the prepared pan.

Bake in the preheated oven 40-45 minutes, or until a toothpick inserted in the center comes out clean.