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Redskin Hodge Podge

Rated as 4 out of 5 Stars

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

1 h 25 m servings 371 cals
Original recipe yields 9 servings (1 9x13-inch baking pan)

Directions

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  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.

Footnotes

  • Cook's Note:
  • You can substitute shredded turkey for the chicken, if you prefer.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 371 calories; 14.1 g fat; 47.4 g carbohydrates; 15.8 g protein; 68 mg cholesterol; 791 mg sodium. Full nutrition

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Reviews

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  1. 10 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

Not my favorite. It was kinda bland and dry. I sauteed the corn in butter and salt and pepper to try and add some extra flavor and also added green beans. If I were to make again I would add ...

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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...

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 ...

This was really good! Sometimes you can tell by a recipes ingredients if it's going to be good or not and this is one of those. This was perfect, I had corn bread batter and potatoes that needed...

I followed the recipe except for the hevy cream it was quick and easy and petty good on a cold rainy day. Next time i will go with more veg,s

Everyone in the family liked this. The only thing I did differently was to make the cornbread from scratch as I had no Jiffy mix. It did take an extra 15 minutes for the cornbread to get done.

Not my favorite. It was kinda bland and dry. I sauteed the corn in butter and salt and pepper to try and add some extra flavor and also added green beans. If I were to make again I would add ...

Very bland. Kids wouldn't eat it either.

I added honey instead of butter and it was really good.