Shrimp Chili Cornbread Casserole

  • Active Time 50m
  • Total Time 1h 40m

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, biscuit-like, 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
  • Two 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 non-fat milk
  • 1/4 cup canola oil
  • 1 large egg
  • 1 tablespoon honey



Heat the oil in a Dutch oven over medium heat. Add the onion and bell pepper; cook, stirring often, until softened, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Stir in the zucchini; cook, stirring often, for 3 minutes. Stir in the chili powder, cumin, cinnamon and salt; cook for 20 seconds. Pour in the tomatoes; bring to a simmer. Remove from the heat. Stir in the shrimp and cilantro. Pour into a 9 x 13-inch baking dish.

Preheat the oven to 350 degrees F.


Whisk the flour, cornmeal, baking powder and salt in a large bowl. Whisk the 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, 40-45 minutes. Let stand for 10 minutes before serving (or follow make-ahead instructions).

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7484

nutrition information per serving

226 calories; 8g total fat; 1g total saturated fat; 104mg cholesterol; 522mg sodium; 24g carbohydrates; 3g fiber; 15g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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