Spinach Corn Bread With Mango Salsa

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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 jalapeƱo pepper, seeded and minced

Cooking spray

Mango Salsa

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