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Redskin Hodge Podge
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Prep Time:
45 minutes
Cook Time:
40 minutes
Total Time:
85 minutes
Cornbread-topped casserole with mashed red potatoes, shredded chicken, and sweet corn.
Ingredients:
  • 4 red potatoes, cubed
  • 3 cloves garlic, peeled
  • 0.25 cup butter, melted
  • 0.5 cup fat free milk
  • 2 tablespoons heavy cream
  • 0.5 teaspoon salt
  • 0.25 cup grated Parmesan cheese
  • 2 cups shredded cooked chicken
  • 1 (15.25 ounce) can sweet yellow corn, drained
  • 1 (8 ounce) package corn bread mix (such as Jiffy®)
  • 0.25 cup white sugar
  • 1 egg
  • 1 tablespoon butter
Instructions:
  • In a large pot, simmer potatoes and garlic in salted water until tender. Drain and let them steam dry briefly. Mash with melted butter, milk, heavy cream, and salt. Stir in Parmesan for a creamy finish.
  • Preheat your oven to 375 degrees F (190 degrees C).
  • In a 9x13-inch baking dish, layer the chicken and corn evenly. Spread mashed potatoes over the mixture. In a bowl, combine cornbread mix, sugar, and egg. Spread this mixture on top of the mashed potatoes. Allow to set aside.
  • Bake in the preheated oven for 20 to 25 minutes until golden brown and a toothpick inserted into the center comes out clean. Spread the remaining 1 tablespoon of butter over the cornbread and let it melt before serving.

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