the cornbread was a bit bland and the cinnamon was way too strong, but it would be a very tasty dish if those two things were improved upon.
Shrimp Chili Cornbread Casserole
From EatingWell: October/November 2006
Here we make a low-fat shrimp and vegetable chili (which is quite tasty on its own) and top it with a layer of golden cornbread for a delicious casserole that can be made ahead. The dish serves 12, so it's just right for serving to a crowd gathered to watch a Sunday afternoon game on TV.
10 Reviews for Shrimp Chili Cornbread Casserole
This is the best thing I've made for dinner from the eating well recipes. Really filling, super delicious, the cornbread that soaks up the chili is like polenta and super tastey, while the golden brown cornbread top is also great. Can't wait to make this again. Best friend, girlfriend, and brother all enjoyed eating it.
The dish was okay. The cinnamon was too strong, and the cornbread was bland. Saw that somebody used jiffy...bet that would be good. I would also make separate from chili because it soaked up all the juice.
My mother and sister are fish-eating vegetarians, so about 4 years ago I made this recipe for Thanksgiving. We are all shrimp-lovers, and I have made this dish every Thanksgiving since. It is a holiday staple around our household. I add a large jalapeno to kick up the spice a little and serve it with sour cream. There is rarely anything left!!
I used Trader Joes Corn Bread Mix and added more shrimp. It was wonderful!