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: heat oven to 300º. grease 2 quart ovenproof casserole. mix cornmeal, sugar and spices. heat 3 cups milk and molasses in medium size pot. gradually add dry ingredients into hot mixture. add butter. cook over low heat, stirring constantly, until thickened (about 10 minutes or so). pour into casserole. gently pour remaining cup of milk over the pudding; do not stir. bake uncovered for 3 hours.