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Red Pepper Cornmeal Souffle Recipe

Photo by: Taste of Home

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

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8-10 Servings
Prep: 20 min. Bake: 35 min.

Ingredients

1 large onion, chopped
1 cup chopped sweet red pepper
1/4 cup butter
3 cups milk
2/3 cup cornmeal
1 cup (4 ounces) shredded sharp cheddar cheese
2 tablespoons minced fresh parsley
1 teaspoon salt, divided
1/2 teaspoon white pepper
2 egg yolks, beaten
7 egg whites
1/2 teaspoon cream of tartar

Directions

In a large saucepan, saute the onion and red pepper in butter until tender. Add the milk. Bring to a boil. Gradually whisk in cornmeal; whisk constantly until thickened, about 5 minutes. Add the cheese, parsley, 1/2 teaspoon salt and pepper. Add 1 cup of the cornmeal mixture to the egg yolks; mix well. Return all to saucepan.
In a large bowl, beat egg whites, cream of tartar and remaining salt until stiff peaks form. Fold into the cornmeal mixture. Transfer to a greased 2-qt. souffle dish.
Bake at 375° for 35-40 minutes or until golden brown. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 piece) equals 193 calories, 11 g fat (7 g saturated fat), 77 mg cholesterol, 427 mg sodium, 14 g carbohydrate, 1 g fiber, 9 g protein.

Red Pepper Cornmeal Souffle published in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p9

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