January Baking (Leftover Baking)


The first part of January provides a flood of good leftovers, a thankful heart, and new intentions. A “made-over” entrée’ or “planned leftover” may seem a stretch for food to be a compass into the new year, but for me it works to address some very current needs:


  • Planned leftovers mean less food waste in the U.S. 30-40% of the food we produce is wasted/disposed of in landfills rather than providing for hungry people and becoming a major source of green house gasses.  Take the challenge to manage food better and reduce the waste with this resource
  • Expand your cultural understanding. If you know nothing of the history of southern peas like black-eye peas or the now-rock-star collards, AND honor and give thanks for a great American leader, Martin Luther King Jr., around your table January 15.
  • Better health. Shop, prepare (feel the burn already!) and enjoy more simple, plant-rich meals at home. Whenever possible share mealtime for conversation and encouragement.  Three “what’s for dinner tonight “leads” include 1) your local university extension offices, 2) Dinner Tonight Tips and Tricks and 3) The Family Dinner Project app to keep the family meals coming at home!

Now, for our “dinner’s ready” 2018 lead recipes, a shout-out for Southern cuisine!

Ham and Greens Pot Pie With Cornbread Crust            Serves: 8-10

4 c. chopped ham

2 Tbsp. vegetable oil

3 Tbsp. all-purpose flour

3 c. low-sodium chicken broth

1 (16 oz) pkg. frozen diced onion, red and green bell peppers, and celery*

1 (16 oz.) pkg. frozen chopped collard greens

1 (16 oz.) can black eyed peas, rinsed and drained

½ tsp. dried crushed red pepper or black pepper


Cornbread Crust Batter (For One, 9 X 13-inch pan)

1 ½ c. Self-Rising White Corn Meal Mix**

½ c. all-purpose flour

1 tsp. sugar

2 large eggs, lightly beaten

1 ½ c. buttermilk

Combine first 3 ingredients; make a well in center of mixture.  Add eggs and buttermilk, stirring just until moistened.

*Or, dice 1 cup EACH onion, red and green sweet peppers and celery, saute’ in Step 1 until tender, add as directed in Step 3.

** or, 1 1/2  cups cornmeal, ½ cup all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt

  1. Preheat oven to 425°F. Sauté ham, in batches, in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned.
  2. Return ham to Dutch oven; add flour, and cook, stirring constantly, 1 minute. Gradually add chicken broth, and cook, stirring constantly, 3 minutes or until broth begins to thicken.
  3. Bring mixture to a boil; stir in onion, peppers, celery and collard greens. Return to a boil; cover and cook, stirring often, 15 minutes. Stir in black-eyed peas and crushed red peppers.
  4. Spoon hot mixture into a lightly greased 13×9 inch baking dish. Pour Cornbread Crust Batter over hot mixture.
  5. Bake at 425°F for 20 to 25 minutes until cornbread is golden brown and set.

Recipe source:  Hopkinsville Milling

For those SURE they have no time to prepare a meal at home, check out this five-ingredient biscuit mix-topped Chicken Pot Pie.


Recipe Source: Renwood Mills