Red Pepper Cornmeal Souffle Recipe

5 1 1
Red Pepper Cornmeal Souffle Recipe
Red Pepper Cornmeal Souffle Recipe photo by Taste of Home
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Red Pepper Cornmeal Souffle Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
8-10 servings
TOTAL TIME:
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.
Originally published as Red Pepper Cornmeal Souffle in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p9

Nutritional Facts

1 piece: 193 calories, 11g fat (7g saturated fat), 77mg cholesterol, 427mg sodium, 14g carbohydrate (5g sugars, 1g fiber), 9g protein.

  • 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
  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 of the cornmeal mixture to the egg yolks; mix well. Return all to saucepan.
  2. 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.
  3. Bake at 375° for 35-40 minutes or until golden brown. Yield: 8-10 servings.
Originally published as Red Pepper Cornmeal Souffle in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p9

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LoveitFresh User ID: 7408430 78096
Reviewed Dec. 28, 2013

"Super Souffle! Nice southwest flavor with the peppers. I reduce the onion, added some tomato and mushroom to or family's prefer taste. The sharp cheddar flavor and cornmeal texture was wonderful."

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