Savory and smooth, this yummy Pimiento Cornmeal Soufflé will become a suppertime staple.
Pimiento Cornmeal Soufflé
Makes 6 to 8 servings
Ingredients
- 1 tablespoon unsalted butter, melted
- 1 cup finely chopped roasted red pepper
- 3 cups whole milk
- 3 tablespoons unsalted butter
- 1½ cups stone-ground yellow cornmeal
- 4 large egg yolks
- 4 ounces shredded sharp Cheddar cheese
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons sliced fresh chives
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- ½ teaspoon ground white pepper
- ¼ teaspoon smoked paprika
- 6 egg whites
- ½ teaspoon cream of tartar
Instructions
- Preheat oven to 375°. Position rack in lower third of oven.
- Brush a 2-quart baking dish with melted butter.
- In a large saucepan, combine roasted red pepper, milk, and 3 tablespoons butter. Bring to a boil over medium-high heat, and gradually whisk in cornmeal until fully combined. Cook, stirring frequently, until thickened, about 5 minutes. Remove from heat. While vigorously whisking, add egg yolks, 1 at a time, until fully combined and smooth. Whisk in Cheddar, parsley, chives, sugar, salt, pepper, and paprika until combined.
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar at medium-low speed until frothy, 1 to 2 minutes. Gradually increase speed to medium-high. Beat until stiff peaks form, 3 to 4 minutes more. Add egg whites to cornmeal mixture, in 3 batches, mixing until just combined. Transfer to prepared baking dish.
- Bake until puffed and golden brown, 30 to 40 minutes. Serve immediately.
