Spinach Corn Bread With Mango Salsa

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

Preparation

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.)