Shrimp Chili Cornbread Casserole

Name: Shrimp Chili Cornbread Casserole
Yield: 12
Ingredients: 2 teaspoons canola oil; 1 large onion, chopped; 1 medium green bell pepper, chopped; 4 cloves garlic, minced; 3 medium zucchini, diced (about 5 cups); 1 1/2 tablespoons chili powder; 1 1/2 teaspoons ground cumin; 1 teaspoon ground cinnamon; 1 teaspoon salt; 2 14 ounce cans no-salt-added diced tomatoes; 1 1/2 pounds raw shrimp, (41-50 per pound; see Ingredient Note), peeled and deveined; 1/2 cup chopped fresh cilantro; 1 cup yellow cornmeal; 1 cup all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup nonfat milk; 1/4 cup canola oil; 1 large egg; 1 tablespoon honey

Shrimp Chili Cornbread Casserole was pinched from <a href="http://www.recipe.com/shrimp-chili-cornbread-casserole/" target="_blank">www.recipe.com.</a>

"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...."

INGREDIENTS

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2 teaspoons canola oil

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1 large onion, chopped

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1 medium green bell pepper, chopped

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4 cloves garlic, minced

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3 medium zucchini, diced (about 5 cups)

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1 1/2 tablespoons chili powder

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1 1/2 teaspoons ground cumin

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1 teaspoon ground cinnamon

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1 teaspoon salt

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2 14 ounce cans no-salt-added diced tomatoes

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1 1/2 pounds raw shrimp, (41-50 per pound; see Ingredient Note), peeled and deveined

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1/2 cup chopped fresh cilantro

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1 cup yellow cornmeal

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1 cup all-purpose flour

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2 teaspoons baking powder

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1/2 teaspoon salt

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3/4 cup nonfat milk

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1/4 cup canola oil

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1 large egg

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1 tablespoon honey

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