Maggi Cornbread and Chile Stuffing

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.