Scalloped Corn


Sargent’s on 2nd Hours

Mon. – Fri.  8-6
Saturday 9-5
Sunday 11-5




Garden Center….(507) 289-6068


Mon – Fri  8-5:30
Saturday  9-5
Sunday  Closed



Floral…(507) 281-2496

Sargent’s Floral…Expect the Extraordinary! 100% Satisfaction Guaranteed.

Sargent’s North Hours

Mon-Fri 8-5
Saturday Closed
Sunday  Closed
Please visit Sargents on 2nd for your Holiday needs.





Landscape & Business Office:

Mon. – Fri. 8-4:30
And By Appointment
(507) 289-0022

Scalloped Corn

3 Tbsp butter

1 tsp. salt

1/4 tsp. paprika

1/4 tsp. dry mustard

1 pinch of cayenne pepper

3 Tbsp butter
1 small green pepper, chopped fine 1/2 onion, chopped fine
2 cups fresh or canned corn kernels 1 egg yolk, slightly beaten
2/3 cup buttered bread crumbs 1 cup milk

Heat oven to 400 degrees. Butter a 1-1/2 quart baking dish. Mix dry ingredients and set aside. Melt butter in skillet, cook green peppers and onion until soft. Stir in flour mixture. Stir and cook for 2-3 minutes. Add milk, stirring continuously, and bring to a boil. Stir in corn and egg yolk. Spoon into baking dish and sprinkle with crumbs. Bake 25 minutes. Serves 6. Recipe courtesy of Randy Adams, Sargent’s Floral & Gift Employee.