Chili Shrimp Cornbread Casserole
Submitted by barbequeguy
Spiced shrimp and zucchini simmered in a chili-cumin tomato sauce, then topped with golden drop cornbread and baked until bubbling. A one-pan dinner that feeds a crowd.
YIELD
12 servingsPREP
35 minCOOK
55 minREADY
105 minThis casserole is what happens when shrimp chili and homemade cornbread have a very happy meeting in a 9×13 pan.
Shrimp, zucchini, bell pepper, and onion get simmered in a smoky tomato sauce seasoned with chili powder, cumin, and a surprise hit of cinnamon that adds warmth without stealing the show.
Fresh cilantro goes in right before you dollop a honey-kissed cornbread batter over the top.
The whole thing bakes until the cornbread turns golden and the filling bubbles up around the edges, filling your kitchen with the kind of smell that brings everyone to the table before you even call them.
Chef Tips
- Use raw shrimp, not pre-cooked. They’ll finish cooking in the oven and stay tender. Pre-cooked shrimp will turn rubbery.
- Don’t overmix the cornbread batter. Lumps are fine. Overmixing makes the topping tough instead of tender and crumbly.
- Drop the cornbread in irregular spoonfuls so steam can escape between the blobs. A solid layer traps moisture and makes the bottom soggy.
- Let it rest 5 minutes after baking. The filling thickens as it cools and won’t run all over the plate when you serve it.
Ingredients
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.
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