Bowl of creamed corn

Creamed Corn

Servings6 servings
Prep Time10 minutes
Cook Time12 minutes


  • 1 Cast Iron Skillet


  • 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


  • 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.⁠


For best results, ingredients should be weighed.
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