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: in 2-quart saucepan, combine the cornmeal, 3 cups of milk, salt and 1 tablespoon of butter. heat slowly to a boil, stirring constantly. remove from heat combine the eggs, brown sugar, molasses, remaining 1 tablespoon of butter, cinnamon, and ginger. add to the cornmeal mixture with the raisins and 1 cup of milk. pour into greased 2-quart baking dish. bake at 300°f degrees, stirring every 30 minutes for 2 hours. stir in 1 more cup of milk halfway through the baking time. at the end of 2 hours, stop stirring. turn the oven off and let the pudding sit for about 30 minutes. serve warm topped with whipped cream or ice cream.