I use the vegetables from our garden in all my cooking. Dotted with parsley and red pepper, this souffle is a favorite. —Janet Eckhoff, Woodland, California
Red Pepper Cornmeal Souffle
Red Pepper Cornmeal Souffle
Prep Time
20 min
Cook Time
35 min
Yield
10 servings
Ingredients
- 1 large onion, chopped
- 1 cup chopped sweet red pepper
- 1/4 cup butter
- 3 cups whole milk
- 2/3 cup cornmeal
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons minced fresh parsley
- 1 teaspoon salt, divided
- 1/2 teaspoon white pepper
- 2 large egg yolks, beaten
- 7 large egg whites
- 1/2 teaspoon cream of tartar
Directions
- In a large saucepan, saute onion and red pepper in butter until tender. Add milk. Bring to a boil. Gradually whisk in cornmeal; whisk constantly until thickened, about 5 minutes. Add cheese, parsley, 1/2 teaspoon salt and pepper. Add 1 cup cornmeal mixture to egg yolks; mix well. Return all to saucepan.
- In a large bowl, beat egg whites, cream of tartar and remaining 1/2 teaspoon salt until stiff peaks form. Fold into cornmeal mixture. Transfer to a greased 2-qt. souffle dish.
- Bake at 375° until golden brown, 35-40 minutes.
Nutrition Facts
1 serving: 193 calories, 11g fat (7g saturated fat), 77mg cholesterol, 427mg sodium, 14g carbohydrate (5g sugars, 1g fiber), 9g protein.
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