1 c. Amish Friendship Bread Starter
1 c. milk
1/4 c. vegetable oil
1/2 c. brown sugar
1/2 c. white sugar
1/2 t. vanilla
1 t. cinnamon
1 1/2 t. baking powder
1/2 t. salt
1/2 t. baking soda
2 c. flour
1 c. peanut butter
1 c. chocolate chips
1 small box vanilla instant pudding
Preheat oven to 325F degrees. Line cupcake pan with cupcake papers.
In a large mixing bowl, add ingredients as listed. Fill tins 2/3 way with batter.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in the pan and then remove to a cooling rack to cool completely.
While I’m really a fan of any bread, cornbread is a particular favorite of mine. And, because of that, I’m quite picky about my cornbread. I considered not making this because I wasn’t sure if cornbread with a friendship bread base would meet approval, but it totally did.
I recommend smothering it in honey butter and serving it along side a big bowl of chili. I don’t think there’s anything better!