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Creamed Corn
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Equipment
- 1 Cast Iron Skillet
Ingredients
- 5 ½ cups organic frozen corn 24 ounces
- 2 cups half and half 473 milliliters
- ½ cup grated pecorino 30 grams, divided
- 2 tablespoons unsalted butter 28 grams
- 2 tablespoons Arrowhead Mills Gluten Free Brown Rice Flour 24 grams
- 2 teaspoons smoked paprika 4 grams, divided
- 1 ½ teaspoons salt 5 grams
- ½ teaspoons ground black pepper 2 grams
Instructions
- In a cast-iron skillet, melt butter on medium heat. Once melted, add the brown rice flour while constantly stirring for 30 seconds or until the flour becomes cooked.
- Slowly add the half and half while stirring constantly.
- Mix in frozen corn, salt, pepper, and 1 teaspoon paprika.
- Increase heat to a boil. Once boiling, reduce heat to medium-low and simmer for 5 minutes until thickened.
- Turn off heat and mix in ¼ cup pecorino.
- Top with the last ¼ cup of cheese and sprinkle on the rest of the smoked paprika. Broil for 3-4 minutes or until the top is golden brown.
Notes
For best results, ingredients should be weighed.
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