Scalloped Corn


Sargent’s on 2nd Hours

8-6:30 Monday-Friday
9-4 Saturday
Closed Sunday



Garden Center….(507) 289-6068


8-6 Monday – Friday
9-4 Saturday
Closed  Sunday






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Sargent’s North Hours

Closed for the Season
See you in Spring 2020!!







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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.