Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], 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: lightly grease a 2 qt baking dish with butter. pre-heat oven to 350°f. take 1/2 cup of the corn kernels from the (drained) can and set aside. put remaining corn in a medium-sized bowl, along with the the sour cream and puree with a hand blender until the kernels have broken down. add milk and eggs and puree well. gently stir in the jalapeno, blue cheese, and reserved corn kernels. mix thoroughly and season to taste with salt and pepper. pour mixture into the baking dish and bake for one hour. when done, the top should be golden brown and the pudding set through.