Cornmeal Souffle

A few simple ingredients and quick preparation make a very special breakfast dish. Best served hot from the oven.
  • Prep time 15 mins
  • Cook time 45 mins
  • Yields 4

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  • Recipe Attribution Mia Stainsby


  • 3 tablespoons butter
  • ¼ cup yellow cornmeal
  • 1 ¼ cups milk
  • ¼ cup Monterey Jack or other mild cheese
  • 4 eggs, separated


  • medium saucepan
  • stirring spoon
  • mixing bowl
  • electric beater
  • 4 ramekins
  • large pan


  1. Preheat oven to 350° F. 
  2. In a medium saucepan, melt butter and stir in cornmeal. 
  3. Add milk and cheese. Stir over medium heat until cheese is melted and sauce thickens. 
  4. Remove from heat and stir in egg yolks. 
  5. In separate bowl, beat egg whites until soft peaks form. Fold egg whites into cornmeal mixture. 
  6. Pour into four individual ramekins (greased). Set in pan of water. 
  7. Bake 45 minutes or until puffed and golden.

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