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  • A minimum order of $45 is needed for delivery.

About the Dish

  • Mixed Mushrooms

    Mixed Mushrooms

  • Garlic


  • Green Onion

    Green Onion

  • Carrot


  • Greens


  • Diced Tomato

    Diced Tomato

  • Field Peas

    Field Peas

  • Charleston Gold Rice

    Charleston Gold Rice

  • PeachDish Salt

    PeachDish Salt

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Cornbread Mix

    Cornbread Mix

  • Buttermilk


  • Turbinado Sugar

    Turbinado Sugar


• Heat oven to 375° F. MISE EN PLACE • Discard mushroom stems. Cut caps into 1/2-inch pieces. • Peel and mince garlic. • Trim and finely chop green onions, keeping whites and greens separate. •Cut carrots into 1/4 inch dice. • Remove thick stems from greens; chop finely. Chop greens leaves finely, keeping separate from stems.
• Place a saucepot over medium heat; add 1 tablespoon cooking oil. Add mushrooms and cook without stirring, 3-4 minutes. • Stir in garlic and green onion whites. Cook until onion starts to become translucent, 2-3 minutes.
• Add carrots and greens stems. Cook until carrots start to become tender, about 5 minutes. • Add greens leaves, tomato, field peas, rice, 1/4 teaspoon PeachDish Salt, bouillon cube and 3 cups water. Increase heat to high, and bring to a rapid simmer. • Reduce heat to low, cover and cook, stirring occasionally, until peas are tender, 30-35 minutes. • Taste and adjust seasoning as desired with PeachDish Salt.
• To buttermilk jar, add 1 tablespoon cooking oil, and thoroughly combine. • In a mixing bowl combine cornmeal and sugar. • Gently stir in buttermilk mixture and 2 tablespoons water.
• Lightly oil provided baking dish. Pour in cornbread batter. Tap pan on counter to distribute batter evenly. • Bake until cornbread is golden brown and a toothpick inserted in the center comes out clean, 15-20 minutes.
•Divide Hoppin’ John between 2 bowls. Top with green onion greens. • Divide cornbread into 2 pieces, and serve on the side. Enjoy!