Creamy Chicken and Corn Hodge Podge

Follow our step-by-step guide on how to make Creamy Chicken and Corn Hodge Podge.

1. Step 1

   Start by placing the cubed red potatoes and peeled garlic cloves into a large pot. Cover them with salted water and bring to a boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer until the potatoes are tender, which should take about 20 minutes. Afterward, drain the potatoes and let them steam dry for a minute or two to remove excess moisture.

2. Step 2

   In a mixing bowl, combine the drained potatoes and garlic with 1/4 cup of melted butter, 1/2 cup of fat-free milk, the optional heavy cream, and 1/2 teaspoon of salt. Mash everything together until you achieve a smooth and creamy consistency. Stir in the grated Parmesan cheese for an extra layer of flavor.

3. Step 3

   Preheat your oven to 375°F (190°C) to get it nice and hot for baking.

4. Step 4

   In a 9x13-inch baking dish, mix together the shredded cooked chicken and drained sweet corn, spreading the mixture evenly across the bottom of the dish. Next, gently spread the creamy mashed potato mixture over the chicken and corn layer, smoothing it out with a spatula.

5. Step 5

   In a separate bowl, combine the cornbread mix, white sugar, and egg. Mix until just combined, then pour this cornbread batter over the mashed potatoes, spreading it evenly.

6. Step 6

   Bake in the preheated oven for about 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Once done, take it out and spread the remaining tablespoon of butter over the hot cornbread, allowing it to melt beautifully before serving.