Spinach Corn Bread With Mango Salsa Recipe

Name: Spinach Corn Bread With Mango Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 375u00b0.
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
Spoon batter into an 8-inch round cake pan coated with cooking spray. Bake at 375u00b0 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.)

973

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 cup yellow cornmeal, 2 tablespoons sugar, 2 teaspoons baking powder, and more.

Yes, Spinach Corn Bread With Mango Salsa falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spinach Corn Bread With Mango Salsa

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