Red Pepper Cornmeal Souffle Recipes

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CORNBREAD SOUFFLE



Cornbread Souffle image

This lovely cornbread souffle is the perfect light lunch along with a salad; but it also makes a great theatrical start to a special dinner.

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 7

2 tablespoons unsalted butter plus 2 tablespoons melted
1/4 cup plus 1 tablespoon grated Parmesan
1 1/2 cups whole milk
1 cup stone-ground cornmeal
4 large egg yolks plus 5 large egg whites
1 teaspoon kosher salt
Pinch cayenne pepper

Steps:

  • Preheat the oven to 375 degrees F. Butter six 4-ounce souffle ramekins with the melted butter using a pastry brush with an upward motion. Sprinkle the 1 tablespoon Parmesan into the 6 ramekins to coat. Run a finger around the inside lip of the ramekins to clean off any excess, so that the souffle rises more evenly.
  • Mix 1/2 cup milk with the cornmeal in a small bowl. Bring the remaining cup milk and the remaining 2 tablespoons butter to a boil over medium heat in a small pot, then add the cornmeal mixture and cook, stirring constantly, until thickened, about 2 minutes. Let cool slightly, then mix in the egg yolks, salt, cayenne and the remaining 1/4 cup Parmesan. Beat the egg whites in a large bowl with an electric mixer, on medium-high speed until they hold soft peaks.
  • Gently fold the egg whites into the cornmeal mixture and divide among the prepared ramekins. Put them on a baking sheet and bake until they have puffed and risen and the tops are browned and firm, about 25 minutes. Serve hot within 5 to 10 minutes (the souffles may deflate slightly).

RED PEPPER CORNMEAL SOUFFLE



Red Pepper Cornmeal Souffle image

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

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 12

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

Steps:

  • 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 cornmeal mixture to the egg yolks; mix well. Return all to saucepan., 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. , Bake at 375° until golden brown, for 35-40 minutes.

Nutrition Facts : Fat 11 g fat (7 g saturated fat), Cholesterol 77 mg cholesterol, Sodium 427 mg sodium, Carbohydrate 14 g carbohydrate, Fiber 1 g fiber, Protein 9 g protein.

CORNBREAD SOUFFLE - SIMPLE



Cornbread Souffle - Simple image

The best thing about this recipe is that it is quick and yummy. I have had many people request this recipe after they have tried it.

Provided by Via668

Categories     Breads

Time 1h5m

Yield 6-12 serving(s)

Number Of Ingredients 6

1/2 cup margarine, softened
1 cup sour cream
1 egg
1 (16 ounce) can creamed corn
1 (16 ounce) can whole kernel corn
1 (8 ounce) package Jiffy corn muffin mix

Steps:

  • Drain whole kernel corn, mix all ingredients together. Pour into greased baking dish.
  • Bake at 375 for 1 hour.

Nutrition Facts : Calories 510.2, Fat 29.7, SaturatedFat 9.2, Cholesterol 52.9, Sodium 1117, Carbohydrate 57.6, Fiber 5, Sugar 12.3, Protein 8.6

CHEDDAR, ONION, AND RED BELL PEPPER SOUFFLéD OMELET



Cheddar, Onion, and Red Bell Pepper Souffléd Omelet image

Categories     Cheese     Egg     Onion     Pepper     Low Fat     Cheddar     Bell Pepper     Gourmet

Yield Serves 8

Number Of Ingredients 12

1 cup chopped onion
1 cup chopped red bell pepper
1/2 teaspoon unsalted butter
3 cups 1% milk
1/2 cup yellow cornmeal
4 oz extra-sharp reduced-fat Cheddar (made from 2% milk), coarsely grated
2 tablespoons chopped fresh flat-leaf parsley
2 large egg yolks
1/4 teaspoon freshly ground black pepper
1 teaspoon salt
7 large egg whites
1/4 teaspoon cream of tartar

Steps:

  • Preheat oven to 375°F.
  • Cook onion and bell pepper in butter in a 2-quart heavy saucepan over moderate heat, stirring frequently, until softened. Add milk and bring to a boil. Add cornmeal in a slow stream, whisking, and cook over low heat, stirring constantly, until thickened, about 5 minutes. Remove from heat and cool 5 minutes.
  • Whisk in cheese, parsley, yolks, pepper, and 1/2 teaspoon of salt.
  • Beat whites with cream of tartar and remaining 1/2 teaspoon salt in a large bowl with an electric mixer on medium speed until they just hold stiff peaks. Fold one fourth of whites into cornmeal mixture to lighten, then fold cornmeal mixture gently but thoroughly into remaining whites. Spoon mixture into a greased 3-quart casserole and smooth top.
  • Bake in middle of oven until puffed and golden brown, 30 to 35 minutes.
  • Serve immediately.

RED PEPPER CORNMEAL SOUFFLE



Red Pepper Cornmeal Souffle image

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

Provided by Allrecipes Member

Time 55m

Yield 8

Number Of Ingredients 12

1 large onion, chopped
1 cup chopped sweet red pepper
¼ cup butter or margarine
3 cups milk
⅔ cup cornmeal
1 cup shredded sharp Cheddar cheese
2 tablespoons minced fresh parsley
1 teaspoon salt, divided
½ teaspoon white pepper
2 large egg yolks egg yolks, beaten
7 large egg whites egg whites
½ teaspoon cream of tartar

Steps:

  • 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.

Nutrition Facts : Calories 250.3 calories, Carbohydrate 17.1 g, Cholesterol 91.9 mg, Fat 14.7 g, Fiber 1.2 g, Protein 12.5 g, SaturatedFat 8.9 g, Sodium 482.1 mg, Sugar 6.3 g

PHILADELPHIA ROASTED RED PEPPER SOUFFLE



PHILADELPHIA Roasted Red Pepper Souffle image

Soufflés are not difficult. If you can put cheese and roasted red peppers in a blender and pour into a casserole dish, you can make this puffy delight.

Provided by My Food and Family

Categories     Dairy

Time 50m

Yield 8 servings

Number Of Ingredients 6

1 Tbsp. KRAFT Grated Parmesan Cheese, divided
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, cubed
8 egg whites
1/3 cup roasted red peppers, drained, chopped
1 tsp. dried Italian seasoning
1/8 tsp. garlic powder

Steps:

  • Heat oven to 350°F.
  • Spray 1-qt.souffle dish or casserole with cooking spray. Sprinkle 1 tsp. Parmesan onto bottom and up side of dish.
  • Place remaining Parmesan in blender; add all remaining ingredients. Blend on medium speed 30 sec. or until well blended. Scrape down side of blender; continue blending 15 sec. Pour into prepared dish.
  • Bake 35 to 40 min. or until puffed and golden brown. Serve immediately.

Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g

CORNMEAL AND KALE SPOON BREAD WITH RED PEPPERS



Cornmeal and Kale Spoon Bread with Red Peppers image

Categories     Bread     Bake     Vegetarian     Cornmeal     Kale     Bell Pepper     Fall     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 14

1 pound kale (about 2 bunches), thick ribs and stems cut away
1 tablespoon olive oil
1 1/2 cups sliced green onions
1 cup frozen white corn, thawed, drained
1/2 cup chopped drained roasted red peppers from jar
1 garlic clove, minced
2 cups water
1 1/2 cups yellow cornmeal
2 1/2 cups reduced-fat (2%) milk
1 teaspoon salt
Nonstick vegetable oil spray
4 large eggs
1 cup reduced-fat (2% milk; 1/3 less fat) sharp cheddar cheese
1 teaspoon hot pepper sauce

Steps:

  • Cook kale in large pot of boiling salted water until tender, about 10 minutes. Drain; cool. Squeeze dry. Finely chop kale.
  • Heat oil in large nonstick skillet over medium-high heat. Add onions, corn, red peppers, and garlic; stir 3 minutes. Mix in 1 1/2 cups kale. Remove from heat.
  • Whisk 2 cups water and cornmeal in bowl to blend. Bring milk and salt to simmer in heavy large saucepan over medium heat. Gradually whisk in cornmeal mixture. Stir until mixture boils and thickens, about 5 minutes. Cool slightly.
  • Preheat oven to 350°F. Spray oval 13x9x2-inch baking dish with nonstick spray. Whisk eggs in large bowl to blend; gradually whisk in warm cornmeal mixture. Stir in kale mixture, cheese, and hot pepper sauce. Transfer to prepared dish; smooth top. Bake until set and golden, about 35 minutes. Serve warm.

RED PEPPER CORNMEAL SOUFFLE



Red Pepper Cornmeal Souffle image

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

Provided by Allrecipes Member

Time 55m

Yield 8

Number Of Ingredients 12

1 large onion, chopped
1 cup chopped sweet red pepper
¼ cup butter or margarine
3 cups milk
⅔ cup cornmeal
1 cup shredded sharp Cheddar cheese
2 tablespoons minced fresh parsley
1 teaspoon salt, divided
½ teaspoon white pepper
2 large egg yolks egg yolks, beaten
7 large egg whites egg whites
½ teaspoon cream of tartar

Steps:

  • 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.

Nutrition Facts : Calories 250.3 calories, Carbohydrate 17.1 g, Cholesterol 91.9 mg, Fat 14.7 g, Fiber 1.2 g, Protein 12.5 g, SaturatedFat 8.9 g, Sodium 482.1 mg, Sugar 6.3 g

ZUCCHINI AND RED PEPPER SOUFFLE (SERVED INDIVIDUAL)



Zucchini and Red Pepper Souffle (Served Individual) image

These are light and airy and a perfect side dish. Don't expect something too spicy, because zucchini by nature tends to have mild or almost "bland" flavor as some call it. But if you are a zucchini lover, this is definitely for you. Feel free to add a bit more spice, but I enjoy these as is. There is just a subtle flavor with the red pepper and a little cheese. I originally baked these in a regular muffin pan, but I prefer to use the larger muffin pan now, but you can easily use 13x9" pan. Feel free to change this up by adding chopped mushroom, scallions, green or yellow pepper, olives, or different cheeses.

Provided by SarasotaCook

Categories     Vegetable

Time 35m

Yield 6-12 Individual servings or 1 9x12 dish, 8-10 serving(s)

Number Of Ingredients 15

2 1/2 lbs zucchini, peeled and grated
1 medium onion, fine diced
1/2-2/3 cup diced red pepper
2 teaspoons garlic, minced
2 tablespoons fresh parsley, chopped fine (1 for the mix, 1 for the topping)
1/2 teaspoon dried oregano
1 tablespoon butter (to saute the vegetables)
paprika (sprinkled on top to finish)
salt
pepper
4 extra large eggs (extra large is what I used)
4 ounces monterey jack cheese, grated (approximately 1 cup grated)
1 cup flour
1 teaspoon baking powder
1/3 cup vegetable oil (don't use olive oil)

Steps:

  • Vegetable Base -- In a medium size saute pan, I like non-stick for this, but use what you have, add the butter and bring to medium heat. Then add in the onion, garlic and red pepper and cook 1-2 minutes, next -- add the zucchini and cook another 1-2 minutes. You just want to the vegetables to get a head start, you don't want them all the way done. Remove from the heat, transfer to a small bowl and season with parsley, oregano, salt and pepper.
  • Flour Base -- In a small bowl add the eggs and beat using a whisk until the eggs are light and fluffy, it should take about 1 minute.
  • Then in a large bowl, add the flour and baking powder and mix well. Then add the oil, cheese and egg and again -- mix well. Lastly, add in the vegetables and fold in so everything so it is well combined.
  • Bake -- Middle shelf of your oven and the temp should be at 350 degrees. Make sure that either your muffin pan or 13x9" pan is sprayed well with a non-stick spray. Pour the mixture in your pan or muffin tins and sprinkle with a little paprika and the remaining 1 tablespoon parsley. For the 13x9" pan, bake 50-60 minutes, a dark based pan will cook a bit quicker than a glass pan. If using muffin tins, it depends if they are the small or large muffins. The smaller ones should take around 20-30 minutes and the larger ones, 30-40 minutes. (oven times can vary).
  • Just check. Since it has an egg base, use the knife trick for testing cake. Stick the knife in the middle and if it comes out clean, they are done. Make sure to let them rest 5 minutes before serving.
  • Serve -- I like to run my knife around the edge of the muffins as well as the sides of the 13x9" pan first. Then flip the pan over if using the muffin pan and they will come right out. Otherwise, you can scoop or cut into squares. and serve. It is the perfect side dish ENJOY! It is light, airy, a great summer flavor.
  • And don't forget, mushrooms, peppers, even chopped tomatoes (as long as they were seeded and chopped fine) would be a great addition. Provolone, cheddar, swiss would all be nice. Use your imagination, or just clean out your refrigerator.

Nutrition Facts : Calories 281.3, Fat 18.4, SaturatedFat 5.9, Cholesterol 139.9, Sodium 192.5, Carbohydrate 19.4, Fiber 2.4, Sugar 3.8, Protein 11

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