Maggi Cornbread and Chile Stuffing

Ingredients:

• 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
  

Directions:

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.