1 cup unbleached all-purpose flour
5 tablespoons sugar
2 teaspoons baking powder
1/3-cup canola oil
1 large egg, slightly beaten
1 tablespoon (more or less if you want) fresh rosemary
Preheat oven to 400 degrees F. Lightly grease and 8 or 9-inch square pan.
Sift dry ingredients into mixing bowl. Form a well in the mixture and add the milk, oil, and egg. Stir just until everything is combined – there should still be scattered clumps of flour, about the size of baby peas or BBs. Add rosemary.
Pour the batter into the prepared pan and bake for 24 to 30 minutes, until the cornbread is starting to brown slightly (especially at the edges) and a knife inserted in the middle comes out clean. Serve hot.