Moldovan Cornbread - Alivanca

Although there is already a cornbread recipe on the site, I thought of trying another classic Moldovan cornbread recipe, which is not like a cake or bread but like sweet custard.

I managed to cook exactly what I wanted, I got an alivanca (that's what it's called at home) which was tender, slightly moist and flavorful. It goes great with yogurt, sour cream and jam.

I recommend trying it. It's a special dessert with a rustic and traditional charm. You will surely impress the family, as I did.

Ingredients

●

Buttermilk/Youghurt/Kefir

1 l

●

Sour cream

4 tbsp

●

Butter

100 g

melted

●

Egg

2 pieces

●

Sugar

250 g

●

Vanilla Extract

1 tbsp

●

Salt

1 tsp

●

Baking powder

2 tsp

●

Sunflower oil

50 ml

●

Yellow cornmeal

400 g

Step by step

Step 1

In a deep bowl, place all the ingredients in the recipe one by one, except for the cornmeal.

Mix well with the whisk.

Step 2

Add the cornmeal, stir.

The batter will be slightly runny, so it should.

Step 3

Pour the dough into a baking dish lined with parchment.

Mine was 28 cm in diameter and the alivanca was a bit thick. We liked it better like this.

When I used to make it in a bigger dish, it would be slightly thinner, just as good, but crispier.

Step 4

Bake in the preheated oven at 180 C for 45 minutes.

It will brown quickly, it's already beautiful in 20 minutes. Cover it with foil and keep in the oven for all the prescribed time.

Step 5

Allow to cool slightly and serve.

The best is hot, served with yogurt / sour cream and jam.

Enjoy!

Quantity: 1500 g (8-10 servings)

Prep time:

45 min

Difficulty: easy

Ready in: 15 min