The Caffeinated Engineer

YES! Accoridng to the CDC , we should boil our low-acid foods -- even if we do not detect signs of spoilage. "Before eating home-canned tomatoes, foods containing home-canned tomatoes, or any home-canned foods that are low in acid, boil in a saucepan, even if you detect no signs of spoilage. At altitudes below 1,000 feet, boil foods for 10 minutes. Add 1 minute for each additional 1,000 feet of elevation."

Ingredients: 1 1/2 Cup of freshly ground Cornmeal 1/2 Cup of Tapioca Starch 1 Tablespoon of Baking Powder 1 Teaspoon of Salt 2 Eggs 1 Cup of Milk Kefir 1 Tablespon of Sweetener 3 Tablespoons of Butter Instructions: Preheat oven to 350F. Mix together cornmeal, tapioca starch, baking powder, and salt in a bowl. Melt the butter. Cool down the butter by mixing in the milk kefir. Mix the eggs in the milk/butter mixture. Pour the wet ingredients into the dry ingredients. Mix thoroughly, and allow to sit for a few minutes to allow the liquid to be absorbed. Grease a baking dish thoroughly. I used a cast iron skillet, but you may use an 8x8 baking dish. Pour the mixture into the greased baking dish. Bake for 30 minutes, or until a toothpick poked into the center comes out clean. Enjoy! -Regards, A Caffeinated Engineer