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


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

Mix well with the whisk.


Add the cornmeal, stir.

The batter will be slightly runny, so it should.


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.


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.


Allow to cool slightly and serve.

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


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

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