Redskin Hodge Podge

Ingredients

• 1 tablespoon butter 
• 15.3 ounce regular corn sweet yellow drained canned
• 8 ounce corn bread mix jiffy® (such as )
• 1  eggs 
• 0.5 cup milk fat free
• 3 cloves garlic peeled
• 0.3 cup parmesan cheese grated
• 4  potatoes red cubed
• 0.5 teaspoon salt 
• 2 cups meat from a rotisserie chicken shredded cooked
• 0.3 cup sugar white

Equipment

• bowl
• oven
• pot
• baking pan
• toothpicks

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.
2. Drain and allow to steam dry for a minute or two.
3. 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.
4. Preheat an oven to 375 degrees F (190 degrees C).
5. Mix the chicken and corn in a 9x13-inch baking dish, then spread the mixture into an even layer.
6. Spread the mashed potatoes on top; set aside.
7. Combine the cornbread mix, sugar, and egg in a bowl.
8. Spread the mixture over the mashed potatoes.
9. Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes.
10. Spread the remaining 1 tablespoon of butter over the cornbread, and allow to melt completely before serving.