Spinach Corn Bread With Mango Salsa

• 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 375u0b0.
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 375u0b0 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.)

flour, yellow cornmeal, sugar, baking powder, baking soda, salt, lowfat buttermilk, vegetable oil, egg whites, corn, pepper, cooking spray

Taken from www.myrecipes.com/recipe/spinach-corn-bread-with-mango-salsa (may not work)