- 4 red potatoes, cubed
- 3 cloves garlic, peeled
- 1/4 cup butter, melted
- 1/2 cup fat free milk
- 2 tablespoons heavy cream (optional)
- 1/2 teaspoon salt
- 1/4 cup grated Parmesan cheese
- 2 cups shredded cooked chicken
- 1 (15.25 ounce) can sweet yellow corn, drained
- 1 (8 ounce) package corn bread mix (such as Jiffy®)
- 1/4 cup white sugar
- 1 egg
- 1 tablespoon butter
- 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 9×13-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.