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Spinach Corn Bread With Mango Salsa

Randy Mayor; Jan Gautro
Yield 9 servings (serving size: 1 corn bread wedge and about 1/4 cup salsa)
The sweetness of the mango and heat from the jalapeño allow this salsa to balance nicely with the corn bread. Serve with a salad and soup for a light meal.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups low-fat buttermilk
  • 3 tablespoons vegetable oil
  • 3 large egg whites, lightly beaten
  • 1 cup frozen whole-kernel corn
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 jalapeño pepper, seeded and minced
  • Cooking spray
  • Mango Salsa

Nutrition Information

  • calories 235
  • caloriesfromfat 23 %
  • fat 6 g
  • satfat 1.3 g
  • monofat 1.7 g
  • polyfat 2.6 g
  • protein 6.8 g
  • carbohydrate 40.3 g
  • fiber 3.2 g
  • cholesterol 0.0 mg
  • iron 2.3 mg
  • sodium 435 mg
  • calcium 148 mg

How to Make It

  1. Preheat oven to 375°.

  2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl; make a well in center of mixture. Combine buttermilk, oil, and egg whites; stir well with a whisk. Add corn, spinach, and jalapeño; stir well. Add to flour mixture, stirring just until moist.

  3. Spoon batter into an 8-inch round cake pan coated with cooking spray. Bake at 375° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack. Cut into 9 wedges. Serve with Mango Salsa.

  4. (Totals include Mango Salsa.)