Kent's BBQ Cornbread

Recipe courtesy Kent Whitaker

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (11)

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Total Reviews: 11

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  • on June 15, 2011

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    Heck yea It's tasty! It's my recipe so I think so! I just wanted to thank all of the people for their reviews. This recipe has become a "MUST DO" at all of my book signings and chef demos. Some variations have invented, smoked chicken, pulled bbq beef, Ground Italian sausage and even a shrimp and bacon version. Thanks for all of the great reviews. I am so glad you like my recipe. Kent "The Deck Chef" Whitaker

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  • on January 04, 2011

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    This cornbread is awsome. Very moist. The barbecue disappeared the first time I made it, so I added 1.25 lbs of pork and did not chop it as small. Everyone loved it at a party we had over the holidays. I had seen this recipe in 2005 and copied it and forgot about it till this year. you got to try this Thanks Kent

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  • on June 20, 2008

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    This is the best cornbread recipe I've ever tried. The cornbread is moist and has an excellent flavor. I couldn't find barbecued pork, so I bought a piece of pork, slathered it with barbecue sauce and grilled it. Additionally, I didn't have 1 1/2 cans of creamed corn, so I used 1 can creamed corn and 1/2 can regular niblet corn. Thanks for a great recipe.

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  • on May 28, 2007

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    if you like cornbread, you'll love this.

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  • on May 25, 2007

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    Dynomite

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  • on November 14, 2005

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    This is a meal in itself--totally outrageous--not for the faint-hearted or health conscious.

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  • on August 08, 2005

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    I left out the leftover BBQ meat b/c I didn't have any and it was still delicious. This cornbread is nice and sweet :. I am making it again tonight!

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  • on June 02, 2005

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    Easy, and tasty twist on cornbread.

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  • on July 05, 2004

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    This recipe was easy and fingerlicking good. I don't think i can make regular cornbread ever again. This is for sure a "kicked up a notch" cornbread. Thank You Kent.

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  • on June 15, 2004

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    I WATCHED you do your cornbread and I thought it was very different from anything I had seen on any of the cooking showes. I think I will enjoy this recipe very much.I can only think of a couple of things I would add. Regards Jeanette

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