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Red Pepper Cornmeal Souffle

 Red Pepper Cornmeal Souffle
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
8-10 ServingsPrep: 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.

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Red Pepper Cornmeal Souffle (continued)

Nutritional 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.