Scalloped Corn

Take Note

Sargent's is your home
for premier landscaping,
gardens and flowers!

Sargent's on 2nd
Mon. - Fri. 8 - 5:30
Sat. 9 - 4
Upcoming Events

Sargent's North
Mon. - Fri. 8 - 4:30 (Landscape Office)
Visit Us at the Home Show
Feb. 10,11, 12th!!!

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.