Cheddar and Green Chili Corn Muffins

Last week-end I did some thrift shopping and picked up a few"finds". One find was a Lodge Cast Iron Wedge Pan that I bought for $2.00. I love scones with jam for breakfast and my hubby loves corn muffins, so I knew I was going to get my $2.00 worth. I decided to make Chili Cheese Corn Muffins. I have never baked in cast iron before and so I wasn't sure what to expect. The corn muffins turned out great! In fact, I couldn't be happier with this wedge pan. The muffins were nice and brown on the outside, giving them a nice texture and tender and moist on the inside. I will definitely be on the look out for cast iron pans from now on:)

Preheat oven to 400. Generously grease cast iron wedge pan. Heat wedge pan in oven for 10 minutes.

In a medium bowl, whisk together dry ingredients. In small bowl whisk together milk, oil and beaten egg. Add milk mixture to dry in ingredients, stir just until moistened. Fold in green chilies and cheese.

Carefully remove wedge pan from oven. Carefully fill wedges with batter.*Use caution. Pan is Hot*

Bake for 20-25 minutes, or until golden brown and toothpick inserted in the middle comes out clean.

Health Note: Beef is a good source of vitamin B12. Our bodies need B12 for energy and to maintain a healthy nervous system~