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Maggi Cornbread and Chile Stuffing

Maggi Cornbread and Chile Stuffing


  • 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


  1. PREHEAT oven to 350° F. Grease 2-quart baking dish.
  2. 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.
  3. BAKE for 30 minutes or until heated through. Serve warm garnished with remaining 1/4 cup pumpkin seeds and cilantro leaves.

Makes: 8 Prep Time: 15 minutes. Total Time: 50 minutes.

Used with permission from Nestles and

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