Cocinando con Nestlé: Maggi Cornbread and Chile Stuffing

Maggi Cornbread and Chile Stuffing

Serves 8

Preparation Time:	15 min
Cooking Time:	35 min
Standing Time:	0 min

2 tablespoons	butter
2 cups	chopped onion
1 cup	chopped celery
1 1/2 cups	water
1 can (16 ounces)	corn, drained
2 cans (4 ounces each)	diced green chiles
2 tablespoons	chopped fresh cilantro
5 teaspoons	MAGGI Granulated Chicken Flavor Bouillon
2 teaspoons	chili powder
1/4 teaspoon	crushed dried oregano
6 cups	crumbled cornbread
3/4 cup	toasted pumpkin seeds (pepitas), divided
	Fresh cilantro leaves

PREHEAT oven to 350° F. Grease 2-quart baking dish.

MELT butter in large skillet over low heat. Cook onion and celery, stirring occasionally, for 5 to 8 minutes or until tender. Add water, corn, chiles, chopped cilantro, bouillon, chili powder and oregano; mix well. Add cornbread and 1/2 cup pumpkin seeds; mix well. Spoon into prepared baking dish; cover.

BAKE for 30 minutes or until heated through. Serve warm garnished with remaining 1/4 cup pumpkin seeds and cilantro leaves.