Shoepeg Corn Bread Dressing | Louisiana Kitchen & Culture

Ingredients

• 1 (11-ounce) can shoepeg corn
• 1 cup yellow cornmeal
• ½ cup flour
• 2 tsps baking powder
• 1 tsp salt
• 2 tbsps sugar
• 1 egg, beaten
• 5 tbsps melted butter, divided
• ¾ cup milk
• 4 chicken leg quarters
• ½ cup diced onions
• ½ cup diced celery
• ½ cup diced red bell peppers
• 1 tbsp minced garlic
• 6 cups water
• ¼ tsp rubbed sage
• ⅛ tsp dried basil leaves
• ⅛ tsp dried thyme
• ¼ cup minced pimientos
• ¼ cup sliced green onions
• ¼ cup chopped parsley
• 1 pint oysters with liquid, optional