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Ingredients
| onions: 1 (chopped) |
| red bell pepper (chopped): 1 cup |
| salted butter: 1/4 cup (or margarine) |
| 2% milk: 3 cups |
| cornmeal: 2/3 cup |
| sharp cheddar cheese (shredded): 1 cup |
| parsley: 2 Tbl (minced) |
| salt: 1 tsp (divided) |
| white pepper (ground): 1/2 tsp |
| eggs: 2 (yolks//beaten) |
| eggs: 7 (whites) |
| cream of tartar: 1/2 tsp |
Red Pepper Cornmeal Souffle
Credit: AllRecipes
User rating:
"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"
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Prep Time
20 min -
Cook Time
35 min -
Servings
8 serving(s)
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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 mixing 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 degrees F for 35-40 minutes or until golden brown.