Scalloped Corn

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Sargent’s on 2nd Hours

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

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


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

 

Our Landscape office will be closed Friday, July 3rd

 

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.