Knock-off Version of Burbank’s Sweet Corn Bread

Burbank's Sweet Corn Bread Clone

When I first moved to the Cincinnati area in 1998, there was a small local barbecue chain called Burbank’s Real Bar-B-Q. It was named after a local radio personality who had ties with the company somehow. Having just moved here from western Tennessee, all I really cared about was that they served Memphis style barbecue and that their corn bread was the some of the best I’ve ever had. Now, in 2009, the “chain” is down to one location, Gary Burbank retired from radio and they changed the recipe for their corn bread. But, have no fear! I have a recipe for a knock-off version of the original Burbank’s Sweet Corn Bread. Yeah, it uses mixes, but it tastes just like the original version.

Knock-off Version of Burbank’s Sweet Corn Bread

3/4 cup milk

2 eggs

1 box Jiffy corn muffin mix

1 box Jiffy yellow cake mix

Preheat oven to 400 degrees. In a large bowl, beat together the milk and eggs. Add the mixes and stir by hand. Pour batter into greased 9×13 inch pan. Bake for 20 to 25 minutes.


UPDATE: Burbank’s closed in late 2009. You can read more about it in the post from the Wine Me, Dine Me blog.

4 Replies to “Knock-off Version of Burbank’s Sweet Corn Bread”

  1. I believe that the original sweet cornbread recipe used 5/6 cup of milk, not 3/4 cup as shown above. I don’t remember any other change. What was the other change that you mentioned above, where you said that the two changes made a big difference? The recipe was originally printed in the Cincinnati Enquirer. Thank you, Mary

    1. Mary,

      I didn’t say anything about two changes. I just said that in 2009, the cornbread served at Burbank’s was different.

      5/6 of a cup is a strange amount. How would you even measure that?

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