Redskin Hodge Podge

Ingredients

• Servings: 1
• 4 red potatoes, cubed
• 3 cloves garlic, peeled
• 1/4 cup butter, melted
• 1/2 cup fat free milk
• 2 tablespoons heavy cream (optional)
• 1/2 teaspoon salt
• 1/4 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®)
• 1/4 cup white sugar
• 1 egg
• 1 tablespoon butter

Recipe

Preparation Time: 45 mins Cook Time: 40 mins Ready Time: 1 hr 25 mins


• place the potatoes and garlic into a large pot and cover with salted water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. drain and allow to steam dry for a minute or two. combine potatoes and garlic with 1/4 cup melted butter, milk, heavy cream, and salt. mash the potatoes until smooth, then stir in parmesan cheese.
• preheat an oven to 375 degrees f (190 degrees c).
• mix the chicken and corn in a 9x13-inch baking dish, then spread the mixture into an even layer. spread the mashed potatoes on top; set aside. combine the cornbread mix, sugar, and egg in a bowl. spread the mixture over the mashed potatoes.
• bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. spread the remaining 1 tablespoon of butter over the cornbread, and allow to melt completely before serving.