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Shrimp Chili Cornbread Casserole
Source: Eating Well



Rating:
Prep Time: 50 minutes
Cook Time: 100 minutes
Difficulty: Difficult

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 0.0
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.0 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Shrimp Chili Cornbread Casserole
2 tsp  canola oil
1 each  large onion
3 each  medium zucchini
0 tbsp  chili powder
0 tsp  ground cumin
1 tsp  ground cinnamon
1 tsp  salt

Cornbread topping
1 cup  yellow cornmeal
2 tsp  low sodium baking powder
0 1/2 tsp  salt
0 1/4 cup  canola oil
1 tbsp  honey
Directions
  1. To prepare filling: Heat oil in a Dutch oven over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes. Add garlic and cook, stirring, for 30 seconds. Stir in zucchini; cook, stirring often, for 3 minutes. Stir in chili powder, cumin, cinnamon and salt; cook for 20 seconds. Pour in tomatoes; bring to a simmer. Remove from the heat. Stir in shrimp and cilantro. Pour into a 9-by-13-inch baking dish.
  2. Preheat oven to 350°F.
  3. To prepare cornbread topping: Whisk flour, cornmeal, baking powder and salt in a large bowl. Whisk milk, oil, egg and honey in a medium bowl until smooth. Pour into the dry ingredients and stir just until moistened. Drop by heaping tablespoons over the shrimp mixture.e the casserole, uncovered, until the top is browned and the filling is bubbling, 40 to 45 minutes. Let stand for 10 minutes before serving (or follow make-ahead instructions).

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