Spinach Corn Bread With Mango Salsa

Spinach Corn Bread with Mango Salsa Recipe
Randy Mayor; Jan Gautro
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.

Yield:

9 servings (serving size: 1 corn bread wedge and about 1/4 cup salsa)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 375°.

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.

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.

(Totals include Mango Salsa.)

Note:

Bharti Kirchner,

January 2001
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