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.


1 l
Sour cream
4 tbsp
100 g
to be melted
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, add the ingredients in the recipe, in addition to the corn flour.

Mix well with the target.


Add corn flour, mix.

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


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.


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.


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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