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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 reduced-sodium diced tomatoes
• 1 1/2 pounds small shrimp (41-50 per pound), peeled and deveined
• 1/2 cup chopped fresh cilantro
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup nonfat milk
• 1/4 cup canola oil
• 1 large egg
• 1 tablespoon honey

Description

Shrimp Chili Cornbread Casserole - The Huffington Post

Kitchen Daily