Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a 15-ounce custard cup microwave the butter or margarine, uncovered, on 100% power for 30 to 40 seconds or just till melted. swirl the butter in the custard cup, coating sides and bottom. pour the excess butter from the custard cup into the beaten egg. stir in the dark corn syrup and vanilla. stir together flour and baking powder. stir flour mixture into egg mixture. gently fold in chopped pecans. pour the pecan mixture into the buttered 15-ounce custard cup. micro-cook, uncovered, on 50% power for 3 to 4 minutes or till the pecan mixture is just set, rotating the custard cup a half-turn every minute. sift a little powdered sugar atop. serve warm with light cream, if desired.

Target recipe: grease a 1 1/2 quart baking dish, then mix together the corn, flour and sugar in the baking dish. add milk, beaten eggs, and vanilla and stir well. arrange slices of butter on top. bake for 1 hour or until set in a preheated 350 degree oven, stirring several times during the first half hour. note: stirring is very important; also,cooking time may vary depending upon the moisture content of the corn you are using.