Redskin Hodge Podge recipe
All Recipes Meat and Poultry Recipes Chicken Baked and RoastedIngredients
- 4 red potatoes, cubed 3 cloves garlic, peeled ¼ cup butter, melted ½ cup fat free milk 2 tablespoons heavy cream ½ teaspoon salt ¼ 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®) ¼ cup white sugar 1 egg 1 tablespoon butter
Nutrition Info
- 371.3 caloriescarbohydrate: 47.4 gcholesterol: 68.4 mgfat: 14.1 gfiber: 2.7 gprotein: 15.8 gsaturatedFat: 6.7 gservingSize: -sodium: 790.8 mgsugar: 11.4 gtransFat: : -unsaturatedFat: : -
Directions Redskin Hodge Podge
Directions
-
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.