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Red Pepper Cornmeal Souffle

SUBMITTED BY: Janet Eckhoff

"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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Read Reviews (5)

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PREP TIME	20 Min
COOK TIME	35 Min
READY IN	55 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 large onion, chopped
1 cup chopped sweet red pepper
1/4 cup butter or margarine
3 cups 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 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 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.

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REVIEWS

Reviewed on Dec. 17, 2007 by Geoff

I've made this several times now, adding a few different veggies in each time, and it always... MORE

Reviewed on Feb. 8, 2008 by The Del Sisters

This turned out amazing! I was suprised since I have never made a souffle before. I made it... MORE

Reviewed on Feb. 27, 2008 by Wendy Martin

Great recipe. I bought egg whites so I wouldn't have all those yolks laying around. Will... MORE

Reviewed on Feb. 10, 2008 by SmerkyGrl

Maybe its because I am not used to savory souffles but my goodness, this was a huge... MORE

Reviewed on Feb. 9, 2008 by Vicki

well...I have never made a souffle...but...I was game to try. I had high hopes for it whilst... MORE