fbpx

Scalloped Corn

Sargents_HomePage_Icons_PF

Sargent’s on 2nd Hours

Monday-Friday 8 am – 7 pm
Saturday 9 am – 5 pm
Sunday  11 am – 5 pm

 

Sargent’s 2nd Street is OPEN to foot traffic

We are more than happy to offer you curbside delivery and delivery off site for a fee. 

Please call us at 507-289-6068 we will assist you with your purchases or answer any questions that you have. 

 

Sargent’s North Hours

Closed for the season

See you in 2021!!

Sargent’s North is OPEN to foot traffic 

We are more than happy to offer you curbside delivery and delivery off site for a fee or meet you in the bulk area to load bulk items.

Please call us at 507-289-0022 we will assist you with your purchases or answer any questions that you have. 

 

Landscape & Business Office:
Monday – Friday 8 am – 4:30 pm
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.