Red Pepper Cornmeal Souffle |
|
 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
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 Ingredients:
1 large onion, chopped |
1 cup chopped sweet red pepper |
1/4 cup butter |
3 cups milk |
2/3 cup cornmeal |
1 cup (4 ounces) 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:
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 of the 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 salt until stiff peaks form. Fold into the cornmeal mixture. Transfer to a greased 2-qt. souffle dish.
3. Bake at 375° for 35-40 minutes or until golden brown. Yield: 8-10 servings.
|
|