 |
Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
From Best Loved Casseroles. I haven't made this yet, but wanted to post it here for safe keeping. Remember, egg whites must be free from any yolk to reach proper volume when beaten. Ingredients:
3 tablespoons butter or 3 tablespoons margarine, divided |
2 tablespoons grated parmesan cheese |
1/2 cup onion, chopped |
1/4 cup green bell pepper, chopped |
1/4 cup red bell pepper, chopped |
2 1/2 cups milk |
1 cup yellow cornmeal |
1 teaspoon salt |
6 ounces cheddar cheese, shredded |
4 eggs, separated |
Directions:
1. Preheat oven to 350°F.
2. Grease 1 1/2-quart souffle dish with 1 tablespoon butter or margarine.
3. Sprinkle bottom and side of dish evenly with Parmesan cheese.
4. Melt remaining 2 tablespoons butter in medium heavy saucepan over medium heat.
5. Add onion and bell peppers.
6. Cook 5 to 7 minutes or until tender stirring occasionally.
7. Transfer mixture to small bowl and set aside.
8. Combine milk, cornmeal, and salt in same saucepan. Bring to a boil over high heat.
9. Reduce heat to medium; cook and stir 5 minutes or until mixture thickens.
10. Remove from heat.
11. Stir in Cheddar cheese until melted, then stir in onion mixture.
12. Beat egg whites in clean large bowl with electric mixer at high speed until stiff but not dry; set aside.
13. Beat egg yolks in separate large bowl. Stir into cornmeal mixture. Stir 1/3 of egg whites into cornmeal mixture. Fold remaining egg whites into cornmeal mixture until well blended.
14. Pour into souffle dish.
15. Bake about 50 minutes or until puffed and golden brown.
16. Serve immediately.
|
|