Shrimp Chili Cornbread Casserole

By myoung

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 tablespoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 2 14-ounce cans 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
• Cornbread Topping
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup nonfat milk
• 1/4 cup canola oil
• 1 large egg
• 1 tablespoon honey

Details

Servings 12
Cooking time 40mins

Preparation

Step 1

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.
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.