Shrimp Chili Cornbread Casserole

Made it,
Loved it.

Serving size 12

Prep Time 10MIN

Total Time 55MIN

Ingredients

2 tsp canola oil
1 large onion, chopped
1 medium green bell pepper, chopped
4 cloves garlic, minced
3 medium zucchini, diced (about 5 cup)
1 ½ Tbsp chili powder
1 ½ Tbsp ground cumin
1 tsp ground cinnamon
1 tsp salt
2 can 14-ounce reduced-sodium diced tomatoes
1 ½ lb small shrimp (41-50 per pound), peeled and deveined
½ cup chopped fresh cilantro
1 cup all-purpose flour
1 cup yellow cornmeal
2 tsp baking powder
½ tsp salt
¾ cup non-fat milk
¼ cup canola oil
1 cup large egg
1 Tbsp honey

Directions

1. To prepare filling: Heat 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 salt; cook for 20 seconds. Pour in tomatoes; bring to a simmer. Remove from the heat. Stir in shrimp and cilantro. Pour into a 9-by-13-inch baking dish.

2. Preheat oven to 350°F.

3. To prepare cornbread topping: Whisk flour, cornmeal, baking powder and salt in a large bowl. Whisk milk, oil, egg and honey in a medium bowl until smooth. Pour into 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 (or follow make-ahead instructions).