BOUILLON

SOUP

LIQUID SEASONING

NOODLES

ALL PRODUCTS

Granulated Chicken Flavor Bouillon Doypack near rice with pigeon peas and bowls of spices on a white table background.

Vibrant Latin flavor—now available in a resealable container.

Try our stand-up pouch

Forkful of seasoned Maggi noodles lifted from a white bowl.

Go on a flavor journey with Maggi Instant Noodles.

Explore more in the kitchen with our authentic flavors.

Search Bar

Maggi Cornbread and Chile Stuffing

Name: Maggi Cornbread and Chile Stuffing
Prep time: 15 s
Cook time: 35 s
Total time: 50 s
Yield: 8
Ingredients: 2 tablespoons butter; 2 cups chopped onion; 1 cup chopped celery; 1 1/2 cups water; 1 can (16 ounces) corndrained; 2 cans (4 ounces each) diced green chiles; 2 tablespoons chopped fresh cilantroplus extra for garnish; 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

Official MAGGI®

Add To Planner

You must have an account to proceed

Please, login or create an account

Level

Easy

Prep

15 min

Cook

35 min

Servings

8 servings

This holiday season, add a Latin twist to an American classic: stuffing. Perfect with ham or turkey, MAGGI Cornbread and Chile Stuffing is sure to become a family favorite.

Ingredients

The Secret Ingredient

A canister of Granulated Chicken Bouillon with a yellow label of an illustrated chicken carrying a basket.

Granulated Chicken Bouillon 15.9 oz

●

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, plus extra for garnish
●

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

Make It

Step 1

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

Step 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.