Savory Cornbread with Cheese - Alivenci
I'm a big fan of Alivenci or Alivanca. Until now, I used to make the recipe for sweet alivanca - it's like a corn pudding, or a sweet and fragrant polenta. It's perfect with sour cream and jam and, definitely, hot! But I also knew about this recipe for salted cornbread with cheese and dill. I didn't have much time to show you, but while experimenting with various breakfast pies, I also got to this one. To be honest, I combined the ingredients intuitively and I was really impressed by how good it was - soft, tender, with flavours of cheese, butter and dill. You can feel and see the corn, but not too much, just enough, and it's perfect this way.
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Step by step
Step 1
In a large bowl, combine the cottage cheese, sour cream, eggs and melted butter.
Step 2
Add the telemea cheese, grated on the large side, and the chopped dill.
Step 3
Mix well all these ingredients.
Step 4
Add in flour, cornmeal, baking powder and salt, beat well with a whisk so that there won't be any lumps.
I use simple cornmeal, for polenta.
Step 5
Line an oven sheet with baking paper. I used a springform pan of 28 cm.
Pour the dough into the pan.
Step 6
Smooth out and place in the preheated oven at 180 C for 30-40 minutes.
Step 7
Remove from the oven. Let cool completely.
Step 8
Portion and serve as you like. Torn off into pieces is also good :)
Step 9
Wonderful as an appetizer, for breakfast or simply for a craving :)
Enjoy!
Quantity:
1 kg
(10 servings)
Prep time:
60 min
Difficulty:
easy
Ready in:
15 min
Publish date:
