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TEST KITCHEN APPROVED

Red Pepper Cornmeal Souffle

Name: Red Pepper Cornmeal Souffle
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 10 servings
Ingredients: 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

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 20 min. Bake: 35 min.

By Taste Of Home Editorial Team

Recipe by Janet Eckhoff, Woodland, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on 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

TEST KITCHEN APPROVED

Red Pepper Cornmeal Souffle

1 Reviews Add your review

Yield:10 servings

Prep:20 min

Cook:35 min

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Ingredients

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

Text Ingredients

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Directions

1
In a large saucepan, saute onion and red pepper in butter until tender. Add milk. Bring to a boil. Gradually whisk in cornmeal; whisk constantly until thickened, about 5 minutes. Add cheese, parsley, 1/2 teaspoon salt and pepper. Add 1 cup cornmeal mixture to 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 cornmeal mixture. Transfer to a greased 2-qt. souffle dish.
3
Bake at 375° until golden brown, 35-40 minutes.