Prepare your mise en place: Discard Shiitake Mushroom (4 ounce) stems then tear or cut caps into 1/2-inch pieces. Peel and mince Garlic (1 clove). Remove roots, and finely chop Scallion (4), keeping whites and greens separate.
Cut Carrot (2) into small 1/4 inch dice. Remove stems from Collard Greens (6 ounce). Chop stems and leaves finely, keeping both separate.
Heat a saucepot over medium heat. Add Cooking Oil (1 tablespoon), then mushrooms. Cook without stirring 3-4 minutes. Stir in garlic and green onion whites.
Cook 2-3 minutes more, or until onions start to become translucent.
Add carrots and collard stems. Cook 5 minutes more, or until the carrots start to become tender.
Add collard leaves, Tomato (1/2 cup), Field Peas (3/4 cup), Charleston Gold Rice (3/4 cup), 1/2 teaspoon Salt (1 teaspoon), Vegetable Bouillon Cube (1) and Water (3 cup).
Adjust heat to high and bring to a rapid simmer, then reduce heat to low, cover and cook 35 minutes, stirring occasionally, or until peas are tender and most of the liquid has been absorbed. Taste and adjust seasoning as desired.
To the Buttermilk (1 cup) container, add Cooking Oil (1 tablespoon) and Water (1 tablespoon); close the jar and shake vigorously to combine.
Place the Cornbread Mix (1/2 cup) in a mixing bowl - with the Raw Cane Sugar (1 teaspoon), if you like your cornbread Yankee-style - and gently stir in the buttermilk/oil mixture.
Place muffin baking cup included in your PeachDish box in a heavy baking pan. Fill with cornbread batter. Bake 15-20 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean.
Divide Hoppin’ John between 2 bowls. Top with reserved green onion greens. Divide cornbread into 2 pieces, and serve on the side. Enjoy!