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Print Recipe

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


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.

Makes: 8
Prep Time: 15 minutes

Total Time: 50 minutes

Used with permission from Nestles and meals.com

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