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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Antwann Lewis
[email protected]This casserole is a great way to use up leftover chili. I added some diced bell peppers and onions to the chili before baking it, and it turned out delicious.
Jahad vai jahadvai
[email protected]This is the best cornbread shrimp chili casserole recipe I have ever tried. The cornbread is moist and fluffy, the chili is flavorful and the shrimp are cooked perfectly. I highly recommend this recipe.
Cindy Bekooij
[email protected]I followed the recipe exactly and the casserole turned out perfectly. It was so good that I had to go back for seconds.
Stacey Kuntambila
[email protected]This casserole was a hit with my family. Everyone loved the combination of cornbread and chili. I will definitely be making this again.
Rawlston Rogers
[email protected]Delicious!
Rana G
[email protected]This casserole is a must-try for anyone who loves cornbread and chili. The combination of flavors and textures is simply irresistible. The cornbread is moist and fluffy, while the chili is rich and flavorful. The shrimp add a nice touch of seafood fl
Sahara Khanom
[email protected]I'm not usually a fan of cornbread, but I have to say that the cornbread topping on this casserole was simply divine. It was crispy and flavorful, and it perfectly complemented the savory chili. The shrimp were also cooked to perfection, adding a nic
Inayatallah Khan
[email protected]This casserole was surprisingly easy to make, and the end result was absolutely delicious. The cornbread topping was the perfect finishing touch, adding a crispy texture and a subtle sweetness to the dish. The chili itself was rich and flavorful, wit
Omukukunavu Kaaka
[email protected]The cornbread topping on this casserole was a game-changer. It added a delicious crunch and a hint of sweetness that complemented the savory chili perfectly. I also loved the addition of shrimp, which gave the dish a nice seafood twist. Overall, this
Rowdy Smith
[email protected]This cornbread shrimp chili casserole was an absolute hit with my family! The flavors were incredibly well-balanced, with the cornbread adding a sweet and savory twist to the classic chili. The shrimp were cooked perfectly, adding a delightful textur