Cornbread is one of those culinary creations that pairs well with almost anything. Over the years, I have prepared so many cornbread ‘pairings’, I have lost count. Needless to say, I love ‘everything corn’.
When it comes to chili, the version made with ground beef usually comes to mind. Although, Brion & I enjoy the original, this shrimp chili is a nice change up for us seafood lovers.
These little cornbread ‘cakes’ have only a hint of honey. This makes them a good compliment to the spicy chili as opposed to the sweeter, dessert version of cornbread (which, of course is wonderful too!)
March seems like a good month to still enjoy a bowl of chili before our thoughts turn to some lighter meals for the spring & summer.
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Ingredients
Shrimp Chili
- 2 tsp oil
- 1 large onion, chopped
- 250 gm fresh mushrooms, chopped
- 4 cloves garlic, minced
- 3 medium zucchini, diced
- 1 1/2 Tbsp chili powder
- 1 1/2 tsp cumin
- 1/2 tsp EACH dried basil & oregano
- 1/4 tsp smoked paprika
- 1 tsp sea salt
- 2-416 ml CANS (or 3 1/2 cups) diced tomatoes
- 680 gm WILD jumbo shrimp, peeled, deveined & rinsed
- 1/2 cup fresh cilantro, chopped
Cornbread
- 1 cup cornmeal
- 1 cup flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk
- 1/4 cup oil
- 1 large egg
- 1-2 Tbsp honey OR to taste
Toppings
Ingredients
Shrimp Chili
Cornbread
Toppings
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Instructions
Shrimp Chili
- In a large saucepan, heat oil over medium heat. Add onion; cook, stirring often, until softened, about 3 minutes. Add mushrooms & garlic; cook, stirring for 30 seconds.
- Stir in zucchini; cook, stirring often, for 3 minutes. Stir in spices & salt; cook for 20 seconds. Pour in tomatoes with their juice; bring to a simmer. Remove from heat. Stir in shrimp & cilantro. Pour into a 9 x 13-inch baking pan.
Cornbread
- Preheat oven to 350 F.
- In a large bowl, whisk cornmeal, flour, baking powder & salt. In another bowl, whisk together milk, oil, egg & honey until smooth. Add wet ingredients to the dry ingredients, stirring only until just moistened.
- You can either drop heaping tablespoons of the cornbread batter over the shrimp mixture OR bake it in greased individual pans.
- Bake until the cornbread is golden brown (& the filling is bubbling) about 40-45 minutes if baked as a casserole. If your cornbread is baked on its own, test the cakes for doneness after about 15 minutes.
- Garnish with grated cheddar & sliced green onions before serving.
Recipe Notes
- We enjoy the addition of some black beans in this chili as well.
