1 box Trader Joe’s Cornbread Mix 1 Egg ½ cup Oil ¾ cup Milk 1 bag Frozen Spinach, defrosted and drained well 1 cup Shredded Jalapeno Soy Cheese (about half a block) 1) Heat oven to 350º. Grease the bottom of a 8×8-inch glass baking dish. Prepare the cornbread according to package directions, stirring in the shredded cheese and spinach. 2) Bake for 35-40 minutes, until just golden on top. Serve with Trader Joe’s Mango Salsa Chef Natalie (Tucson Store 88/Grant and Swan)