Rating: 4.5 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Source: Better Homes and Gardens

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Recipe Summary test

prep:
35 mins
bake:
30 mins
cool:
15 mins
total:
1 hr 20 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Butter a 1 1/2-quart soufflé dish with 2 Tbsp. of the butter; set aside.

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  • In a large saucepan heat milk until just below boiling. Slowly whisk in cornmeal; bring to boiling. Cook, whisking constantly, over medium heat about 5 minutes or until mixture thickens and begins to pull away from the sides of the saucepan. Remove from heat; transfer to a large mixing bowl. Cool 10 minutes. Whisk in the remaining 3 Tbsp. butter, salt, and sugar. Beat in egg yolks until well blended.

  • In a clean large mixing bowl beat egg whites and cream of tartar with a clean large whisk until they form soft glossy mounds. Stir one-third of the beaten egg whites into cornmeal mixture to lighten. Gently fold in remaining egg whites. Gently turn into prepared soufflé dish (batter will nearly fill the dish). Bake 30 minutes or until puffed and golden brown. Cool 5 minutes before serving. Makes 8 servings.

Nutrition Facts

226 calories; fat 12g; cholesterol 122mg; saturated fat 6g; carbohydrates 20g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 7g; protein 8g; vitamin a 607.3IU; vitamin c 0.2mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 1mg; vitamin b6 0.1mg; folate 54.2mcg; vitamin b12 0.9mcg; sodium 341mg; potassium 240mg; calcium 163mg; iron 1.2mg.
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