Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix cornstarch with 2t water to make a smooth paste. add to #2 can of cream style corn (2-3 ears of fresh corn may be used when available). beat eggs and add 3 c canned milk, 1t sugar, and salt to taste. beat together and add to corn mixture. pour into greased casserole or flat pan. bake in slow (300 degree) oven until consistency of custard, 50-60 minutes, until knife comes out clean when inserted.

Target recipe: drain all corn, grinding one can fine in a food processor, setting the remainder aside. stir the dry ingredients into a bowl, add the puréed corn and the eggs. beat till smooth. add the melted butter, milk, and remaining corn (remember, of course, to have drained it). put the mixture into a greased (lightly floured) 9x13 inch dish, and bake at 375 until done, about 35-40 minutes, but lightly set. remove and cool for 5-10 minutes before serving, it should be able to be sliced in squares. also good reheated.