Let’s talk comfort food. What’s your favorite? I’m a fan of almost every single comfort food dish you could offer me. Cooler weather is the perfect excuse to make comfort food day after day. Do I get tired of it? Not really. Who would get tired of amazing, simple dishes that just make you happy? My only issue with comfort food? The way it goes from my lips to my tummy fat and love handles. Straight to it, I swear! That Four Cheese Mac and Cheese, straight to love handles. That Shepard’s Pie, straight to that underarm jiggle.

Does this stop me from eating comfort food dishes? Not really. I’m all for fat is flavor, but lately I’ve just needed to focus on trying to not consume massive meals and fattening dishes. Why? Cause I want to look hot, simple as that. So how does Ellie Krieger’s “Comfort Food Fix” come into play? Well, the gorgeous Ellie has recreated our favorite comfort foods and reduced their fat/calories without reducing the flavor!


The book’s introduction guides you through how the nutrition facts and comparisons were done, as well as some specific factors on how to obtain those rich, comforting flavors with less calories/fat. My favorite factor? “Be a Cheese Wiz“, meaning that when using cheeses, use the REAL thing. Full flavored, sharp cheeses will provide so much more flavor and you’ll have to use less of them but have the great flavor! That’s why I choose the recipe below: cheese and corn? spoon bread? Are you kidding me? Yes please! Very simple ingredients that you’ll probably have at home already, and guess what? This would be a PERFECT Thanksgiving side dish!


Corn and Cheddar Spoon Bread
Reprinted with permission from comfort food fix © 2011 by Ellie Krieger; 
Published by John Wiley & Sons, Inc. 
Nonstick cooking spray
2 cups low fat milk
1 1/2 cup fresh or frozen thawed corn kernels
2/3 cup yellow cornmeal
1/2 teaspoon salt
1/2 cup grated extra-sharp cheddar cheese
2 large eggs, yolks and whites separated
1/4 teaspoon cream of tartar

  1. Preheat the oven to 375F. Spray 2-quart baking dish with cooking spray.
  2. In a medium saucepan, combine the milk, corn, cornmeal and salt over medium-high heat and, stirring constantly, bring to a gentle boil. 
  3. Reduce the heat to medium and simmer until the mixture thickens, 3 to 4 minutes. remove from the heat and stir in the cheese. Allow to cool for 10 minutes. Add the egg yolks to the cornmeal mixture and stir until well combined. 
  4. In a stand mixer or using a handheld electric mixer, beat the egg whites and cream of tartar until soft peaks are formed, 1 to 2 minutes. Fold the egg whites into the the corn mixture until just incorporated and pour into prepared dish. Bake until brown on top and set slightly loose in the center, 40 to 45 minutes. Makes 6 servings. 

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  1. oh wow, corn bread in a bowl. i love it! 🙂 seriously you are twitter quick and rapid fire blogging. i can’t keep up with you………

  2. Anonymous says:

    Delicious on a cold dreary New England day… yum

  3. Yum I love spoon bread! This would definitely make a great addition to any meal.

  4. huh… interesting. and i’ll bet if you wanted to fatten it up you could crumble some goat cheese on top… mmm goat cheese.

    PS. also agree regarding the comfort foods. straight to the love handles and yet i keep on eatin on. Note to self: exercise more. lots more.

  5. I love Ellie, she has such a sweet nature, Oh god my hips tremble when comfort food is around, lol

    thanks for sharing!!

  6. I love spoon bread! It’s the best! I also really love Ellie Kriegers recipes. They have always turned out delicious!