Moldovan Cornbread - Alivanca

This recipe was automatically translated from Romanian. View original here
Moldovan Cornbread - Alivanca

Although I have a cornbread recipe on the site, I said to try another classic Moldovan cornbread recipe, it is not like a cake or bread but as a sweet and tender pudding.

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

I recommend you try it, it is a special dessert with a rustic and traditional air, you will surely impress the family, as I did.

Ingredients

Buttermilk/Youghurt/Kefir
1 l
Sour cream
4 tbsp
Butter
100 g
to be 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

1

In a deep bowl, add the ingredients in the recipe, in addition to the corn flour.

Mix well with the target.

2

Add corn flour, mix.

It will be a slightly more liquid dough, so it should be.

3

Pour the dough into a baking dish lined with baking paper.

For me, the shape was 28cm in diameter and we liked the alivanca so thicker.

I used to make it in a bigger shape and it was a bit thinner, just as good but a little crispier.

4

Bake in a preheated oven at 180 degrees for 45 minutes.

It browns a bit quickly, it is already beautiful in 20 minutes, but cover it with aluminum foil and keep it in the oven all the time.

5

Allow to cool slightly and serve.

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

Good appetite!

Quantity: 1500 g (8-10 servings)
Prep time: 45 min
Difficulty: easy
Ready in: 15 min
Publish date:

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