Homemade creamed corn is such a tasty and easy side dish to prepare.  A nice addition to any main dinner dish.  This was on the rich side with the added cream, but you could certainly change up the amounts used here, or omit the cream and use straight milk.

2 cups frozen, thawed organic corn

1 1/2 Tblsp. butter

1 small shallot, finely diced

3/4 cup lactose free milk, 1/2 cup lactose free cream

1 big Tblsp. sweet rice flour

1/4 cup grated Parmesan cheese - halved

1/4 tsp. nutmeg

salt and pepper to taste

Heat up a sauce pan on low heat to melt the butter.  Add in the diced shallot, salt and pepper, and nutmeg.  Simmer on low heat about 3 minutes.  Sprinkle in the sweet rice flour, whisking well to coat the shallots, and saute about 1-2 minutes.  Pour in the milk and cream whisking well - the sauce will thicken.  Then add in the thawed corn and continue to cook on low simmer, stirring for another 5-7 minutes until corn is cooked.  Sprinkle in 1/2 the amount of Parmesan cheese, mixing well.  Pour into a serving bowl, and add remaining Parmesan cheese on top.  Serve alongside any main dish.