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: drain all corn, grinding one can fine in a food processor, setting the remainder aside. stir the dry ingredients into a bowl, add the puréed corn and the eggs. beat till smooth. add the melted butter, milk, and remaining corn (remember, of course, to have drained it). put the mixture into a greased (lightly floured) 9x13 inch dish, and bake at 375 until done, about 35-40 minutes, but lightly set. remove and cool for 5-10 minutes before serving, it should be able to be sliced in squares. also good reheated.