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Redskin Hodge Podge

Redskin Hodge Podge

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Krissi Miller

This is a wonderful and fairly easy recipe that incorporates homemade red-skinned mashed potatoes, corn, chicken, and cornbread as the topping.

Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

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  • Calories:
  • 371 kcal
  • 19%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 47.4g
  • 15%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 791 mg
  • 32%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Preheat an oven to 375 degrees F (190 degrees C).
  3. 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.
  4. 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.
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Reviews

Catmama
7
3/10/2011

Good recipe, with one suggestion..if you use Jiffy cornbread mix, it is sweet enough without adding the extra 1/4 cup of sugar. Since we love onions, I think I will add some minced onion when I make it again.

sarah
4
3/16/2011

Good somewhat plain but you can easily incorporate different veggiies and maybe even ham instead of chicken the crust on top was good but did need more time in the oven

JennBarny
3
10/10/2012

i wasn't sure if the cornbread was supposed to be prepared as on the box, so i added some water, but i forgot a potato and my mash was very wet, so i think the combo of those two things made it so i had to cook the whole thing longer just so the bread would cook through. overall, though, it's the first thing i've ever cooked that my husband asked me to put in the fridge for leftovers... as if he left any in the pan!