I made only 1/2 of a recipe, I did add about 50% more shrimp, everything else followed the recipe. I could not believe the wonderful flavors!!!! I am not a cook, I am just a guy who cooks but I am so proud to say, I made this. I can't wait for leftovers tonight. I cannot wait to make this for company.
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
We really liked this and will make it again. My husband and daughter wouldn't eat the leftovers though. The cornbread soaked up the liquid - it reminded me of polenta with shrimp. Which I liked & was fine with, but my husband & daughter won't eat polenta.... I think next time I make it, I'll do the cornbread separate (as mentioned in another review). See how that works.
I made it just as the recipe directs, and it was great! Although I did lighten up on the cinnamon as suggested. Add Louisiana Hot Sauce when serving...they go great together.
Zucchini is not our favorite but all the flavors blended so well that no one even cared about its presence. Very delicious and fragrant. Definitely will make again. However, I used 2 Jiffy corn bread mixes to speed up the process. Yummm!
My husband loves it and said its a "keeper." To make this recipe a little quicker I made the cornbread separate from the chili. Both were done in a matter of a half an hour. I might not add as much cinnamon next time as it was a bit strong in my opinion.