Spinach Corn Bread With Mango Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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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. 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 |
Directions:
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.)
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