The Secret Ingredient
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, 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.
Step 3
Bake for 30 minutes or until heated through. Serve warm garnished with remaining 1/4 cup pumpkin seeds and cilantro leaves.
