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.
Shrimp Chili w/ Cornbread
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.
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.
- We enjoy the addition of some black beans in this chili as well.