Shrimp Chili Cornbread Casserole

This recipe, Shrimp Chili Cornbread Casserole is from Diabetic Connect.  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 serve 12, so it’s just right for serving to a crowd gathered to watch a Sunday game on TV.

Shrimp Chili Cornbread Casserole Recipe

Shrimp Chili Cornbread Casserole

2 tsp. canola oil

1 large onion, chopped

1 medium green bell pepper, chopped

4 cloves garlic, minced

3 medium zucchini, diced (5 cups)

1 ½ Tbsp. chili powder

1 ½ tsp. ground cumin

1 tsp. ground cinnamon

1 tsp. salt

2 cans (14 oz.) no-salt-added diced tomatoes

1 ½ lbs. raw shrimp, (41-50 per lb.), peeled and deveined

½ cup chopped fresh cilantro

Cornbread Topping:      1 cup yellow cornmeal

1 cup flour

2 tsp. baking powder

½ tsp. salt

¾ cup nonfat milk

¼ cup canola oil

1 large egg

1 Tbsp. honey

 

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 9×13 inch baking pan.

Preheat oven to 350 F.

To prepare cornbread topping:  Whisk cornmeal, flour, baking powder and ½ teaspoon salt in a large bowl.  Whish milk, ¼ 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.

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.           12 servings

Bake, let cool for 1 hour, cover with parchment the foil and refrigerate for up to 3 days.  Reheat, covered, in a preheated 350 F. oven for 1 hour.

 

(Recipe for Shrimp Chili Cornbread Casserole came from Diabetic Connect, 2014)