Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix bread and milk together. add the 2 eggs and the 2 egg yolks with 5 tbsp of sugar and salt. add to the milk mixture will be the vanilla and butter. mix well and pour into a slightly greased 1 1/2 quart casserole. bake in a pie pan of water at 350° oven for 45 minutes. for the meringue topping: beat the egg whites until stiff and add the 4 tbsp of sugar to it. pour in slowly top the already baked pudding with it--making swirly peaks for decorations. bake again at 300° until a golden brown.

Target recipe: preheat oven to 425°, with rack in upper third. butter 24 mini muffin cups; set aside. in a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda. make a well in center of flour mixture. in well, whisk together egg, sour cream, and corn. mix with flour mixture just until incorporated (do not overmix). dividing evenly, spoon batter into prepared muffin tin. bake until tops have browned and a toothpick inserted in the center of a muffin comes out clean, 10 to 15 minutes. let stand 5 minutes in pan; turn out onto a cooling rack. serve, or cool completely and store at room temperature in an airtight container, up to 2 days. note: can also be made in a standard 12-cup muffin tin. bake 15 to 20 minutes.