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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
  • Total Time
    Prep: 20 min. Bake: 35 min.
  • Makes
    10 servings


  • 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


  • 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.
  • 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° until golden brown, for 35-40 minutes.
Nutrition Facts
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.

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  • LoveitFresh
    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.