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:
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.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
35 minutes
Cooling Time: 0 minutes
Servings: 8
In this recipe:
