Red Pepper Cornmeal Souffle Recipe

  • 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
  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 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.