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: preheat oven to 300 degrees. grease the bottom and sides of a baking dish with 1 tbsp butter. in a saucepan combine milk and molasses. then gradually stir in cornmeal. cook and stir over medium heat until mixture thickens. this will take about 10 minutes. remove pudding from heat and stir in 1 tbsp butter. in a small mixing bowl, beat egg. then add sugar, cinnamon, ginger, and salt. gradually add egg mixture to hot corneal pudding, stirring constantly. pour into a greased baking dish and bake uncovered, for about 1 1/2 hours or until pudding has thickened. serve with warm with vanilla ice cream.