CORNBREAD SHRIMP CHILI CASSEROLE
Categories Shellfish Vegetable Bake Super Bowl Quick & Easy Healthy
Yield 12 People
Number Of Ingredients 24
Steps:
- EASY PREPARATION: 1. To prepare filling: Heat 2 teaspoons oil in a Dutch oven over medium heat. Add onion and 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. 2. Preheat oven to 350°F. 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. 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. 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°F oven for 1 hour.
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Js Hodge
[email protected]This is the best cornbread shrimp chili casserole I've ever had. I'll definitely be making it again.
Hollie Ofarrell
[email protected]I would give this recipe 5 stars if it wasn't so high in calories. It's definitely a special occasion dish.
Faheem Sindhi
[email protected]This casserole is perfect for a weeknight meal. It's easy to make and it's always a crowd-pleaser.
Reytt Rey
[email protected]I've made this casserole several times and it's always a hit. It's a great comfort food.
Mustaqeem Abdulrashid
[email protected]This recipe is a great way to use up leftover cornbread. It's also a great dish to make for a crowd.
Adison Koszewski
[email protected]I was skeptical about this recipe, but I'm so glad I tried it. It's now one of my favorite casseroles.
Muhammad Nafay siddiqui
[email protected]This casserole was a little too spicy for me, but my husband loved it. I'll probably make it again with less chili next time.
Abdur Nur
[email protected]I'm not a big fan of cornbread, but I really enjoyed this casserole. The shrimp and chili flavors were perfect together.
Deyanira Solognier
[email protected]This recipe is easy to follow and the results are delicious. I will definitely be making this again.
Sexy Manuel
[email protected]I made this casserole for a potluck and it was a huge success. Everyone loved it!
IslamKaka IslamKaka
[email protected]This cornbread shrimp chili casserole was a hit with my family! The combination of flavors and textures was perfect, and the cornbread topping was the perfect finishing touch.