Redskin Hodge Podge

Redskin Hodge Podge

9 Reviews 1 Pic
  • Prep

    45 m
  • Cook

    40 m
  • Ready In

    1 h 25 m
Krissi Miller
Recipe by  Krissi Miller

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 9x13-inch baking pan



  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.

Share It

Reviews (9)

Rate This Recipe


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.



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



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!

More Reviews

Similar Recipes

Greek Slow Cooker Chicken

Greek Slow Cooker Chicken

All-in-One Casserole

All-in-One Casserole

Pork Chops and Cheesy Scalloped Potatoes

Pork Chops and Cheesy Scalloped Potatoes

Lemony Mediterranean Chicken

Lemony Mediterranean Chicken

Roasted Mediterranean Chicken

Roasted Mediterranean Chicken

'Welcome Fall' Roasted Chicken and Butternut Squash

'Welcome Fall' Roasted Chicken and Butternut Squash


Amount Per Serving (9 total)

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

Based on a 2,000 calorie diet



previous recipe:

Lemony Mediterranean Chicken


next recipe:

Tuscan Cheese Potato Bake