Rosemary Cornbread

I got this recipe a while ago from Sarah. Sometimes I omit the rosemary and it still tastes great!

Rosemary cornbread

1 C milk
1/4 C olive oil
1 large egg
1 C flour
1/2 C sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. rosemary

Preheat oven to 400'
Mix all ingredients together until moist
pour into a greased 8x8 pan or muffin pans
Bake at 400' for 25-30 mins until it's golden and passes the toothpick test.