Taste of Home
Red Pepper Cornmeal Souffle
TOTAL TIME: Prep: 20 min. Bake: 35 min.
YIELD: 10 servings.
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
Ingredients
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1 large onion, chopped
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1 cup chopped sweet red pepper
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1/4 cup butter
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3 cups whole milk
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2/3 cup cornmeal
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1 cup shredded sharp cheddar cheese
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2 tablespoons minced fresh parsley
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1 teaspoon salt, divided
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1/2 teaspoon white pepper
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2 large egg yolks, beaten
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7 large egg whites
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1/2 teaspoon cream of tartar
Directions
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1.
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 cornmeal mixture to the egg yolks; mix well. Return all to saucepan.
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2.
In a large bowl, beat egg whites, cream of tartar and remaining 1/2 teaspoon salt until stiff peaks form. Fold into the cornmeal mixture. Transfer to a greased 2-qt. souffle dish.
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3.
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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