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Shrimp Chili Cornbread Casserole

Source: © EatingWell Magazine
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Active Time:  50 Minutes
Total Time:  1 Hour 40 Minutes
  12 servings
Consider this dish a savory cobbler: a rich shrimp chili (which you could make on its own any weeknight), dotted with a thick, biscuitlike, cornbread topping.

Make Ahead Tip: Bake, let cool for 1 hour, cover with parchment paper then foil and refrigerate for up to 3 days. Reheat, covered, in a preheated 350 degrees F oven for 1 hour.
For the Shrimp Chili Cornbread Casserole:
shrimp chili filling
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 tablespoons  chili powder
1 1/2 teaspoons  ground cumin
1 teaspoon  ground cinnamon
1 teaspoon  salt
2 14-ounce cans  reduced-sodium diced tomatoes
1 1/2 pounds  small shrimp (41-50 per pound), peeled and deveined
1/2 cup  chopped fresh cilantro
For the Cornbread Topping:
1 cup  all-purpose flour
1 cup  yellow cornmeal
2 teaspoons  baking powder
1/2 teaspoon  salt
3/4 cup  nonfat milk
1/4 cup  canola oil
1   large egg
1 tablespoon  honey
Shrimp Chili Cornbread Casserole Recipe at
Heat 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 salt; cook for 20 seconds. Pour in tomatoes; bring to a simmer. Remove from the heat. Stir in shrimp and cilantro. Pour into a 9-by-13-inch baking dish.

Preheat oven to 350 degrees F.

Whisk flour, cornmeal, baking powder and salt in a large bowl. Whisk milk, oil, egg and honey in a medium bowl until smooth. Pour into 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 (or follow make-ahead instructions).

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   12 servings
Calories: 226
Fat. Total: 8g
Protein: 15g
Carbohydrates, Total: 24g
Fat, Saturated: 1g
Fiber: 3g
Cholesterol: 104mg
Sodium: 522mg
% Cal. from Fat: 32%
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