Almost *too* easy cornbread

Ingredients:
1 package corn bread mix*
1 egg
2 tablespoons olive oil
1/3 cup milk
1 11 oz can sweet corn**
1 tablespoon ground rosemary***
2 tablespoons chopped scallions

Preheat oven to 400ºF. Mix the stuff together and pour into a small baking dish (I use my Pyrex 8.5x6.5" dish from this set, but an 8x8 would work too) and bake for approximately 25 minutes or until top is lightly browned. Allow the bread to cool for about 10 minutes before serving. This is a very tender, moist bread, so it would't work well for muffins.

Serve plain or with butter. Goes GREAT with barbecue sauce, especially Gardenburger Riblets.


* I used the Betty Crocker one. Jiffy's is not vegetarian. These mixes are about 75 cents apiece, so they're super easy and cheap.

** I used the "super sweet" from Green Giant. Very, very tasty!

*** If you have dried whole rosemary, you can grind it in a mortar and pestle. If you have fresh stuff, chop it until it is fairly fine. Whole rosemary is pointy and painful.

This is the cute little mortar and pestle I have; it is small and easy to use: