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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.

Bharti Kirchner
Recipe by Cooking Light January 2001

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Credit: Randy Mayor; Jan Gautro

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.)

Nutrition Facts

235 calories; calories from fat 23%; fat 6g; saturated fat 1.3g; mono fat 1.7g; poly fat 2.6g; protein 6.8g; carbohydrates 40.3g; fiber 3.2g; iron 2.3mg; sodium 435mg; calcium 148mg.
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