Redskin Hodge Podge Recipe

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.