Moldovan Cornbread - Alivanca

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.


1 l
Sour cream
4 tbsp
100 g
2 pieces
250 g
Vanilla Extract
1 tbsp
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.

Moldovan Cornbread - Alivanca - Step 1
Step 2

Add the cornmeal, stir.

The batter will be slightly runny, so it should.

Moldovan Cornbread - Alivanca - Step 2
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.

Moldovan Cornbread - Alivanca - Step 3
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.

Moldovan Cornbread - Alivanca - Step 4
Step 5

Allow to cool slightly and serve.

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


Moldovan Cornbread - Alivanca - Step 5
Quantity: 1500 g (8-10 servings)
Prep time: 45 min
Difficulty: easy
Ready in: 15 min
Publish date:

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