Chili Shrimp Cornbread Casserole

Directions

For the 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.

Stir in garlic and cook, stirring, for 30 seconds.

Add zucchini; cook, stirring often, for 3 minutes.

Add 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.

Add shrimp and cilantro, stir until well combined.

Pour into a 9-by-13-inch baking pan.

Preheat oven to 350°F.

For the cornbread topping:

Combine together cornmeal, flour, baking powder and ½ teaspoon salt in a large bowl.

Whisk milk, ¼ 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.

Bake the casserole, uncovered, until the top is browned and the filling is bubbling, 41 to 46 minutes.

Let cool for 5 to 8 minutes.

Serve warm.