Spinach Corn Bread With Mango Salsa

13 ingredients
4 steps

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 jalapeno pepper, seeded and minced
  • Cooking spray

Directions

  1. 1
    Preheat oven to 375°.
  2. 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 jalapeno; stir well. Add to flour mixture, stirring just until moist.
  3. 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. 4
    (Totals include Mango Salsa.)

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