Red Pepper Cornmeal Souffle

Total Time

Prep: 20 min. Bake: 35 min.


10 servings

Updated: Jan. 04, 2023
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 Recipe photo by Taste of Home


  • 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


  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.
  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.
  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.