Shrimp Chili Cornbread Casserole

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Shrimp Chili Cornbread Casserole

Shrimp Chili Cornbread Casserole

Here we make a low-fat shrimp and vegetable chili (which is quite tasty on its own) and top it with a layer of golden cornbread for a delicious casserole that can be made ahead. The dish serves 12, so it’s just right for serving to a crowd gathered to watch a Sunday afternoon game on TV.

Serves 12

Prep Time 50 min

Total Time 100 min.

Ingredients

  • 2 teaspoons canola oil
  • 1 large onion, chopped
  • 1 medium green bell pepper, chopped
  • 4 cloves garlic, minced
  • 3 medium zucchini, diced (about 5 cups)
  • 1 1/2 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 2 14-ounce c no-salt-added diced tomatoes
  • 1 1/2 pounds raw shrimp, (41-50 per pound; see Ingredient Note), peeled and deveined
  • 1/2 cup chopped fresh cilantro
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 cup nonfat milk
  • 1 large egg
  • 1 tablespoon honey

Cooking Directions

Step 1

To prepare filling: Heat 2 teaspoons oil in a Dutch oven over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes. Add garlic and cook, stirring, for 30 seconds. Stir in zucchini; cook, stirring often, for 3 minutes. Stir in chili powder, cumin, cinnamon and 1 teaspoon salt; cook for 20 seconds. Pour in tomatoes and their juice; bring to a simmer. Remove from the heat. Stir in shrimp and cilantro. Pour into a 9-by-13-inch baking pan.

Step 2

Preheat oven to 350°F.

Step 3

To prepare cornbread topping: Whisk cornmeal, flour, baking powder and 1/2 teaspoon salt in a large bowl. Whisk milk, 1/4 cup oil, egg and honey in a medium bowl until smooth. Add the wet ingredients to the dry ingredients and stir just until moistened. Drop by heaping tablespoons over the shrimp mixture.

Step 4

Bake the casserole, uncovered, until the top is browned and the filling is bubbling, 40 to 45 minutes. Let stand for 10 minutes before serving.


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