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.
Ingredients
●
Buttermilk/Youghurt/Kefir
1 l
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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.
Step 2
Add the cornmeal, stir.
The batter will be slightly runny, so it should.
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.
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.
Step 5
Allow to cool slightly and serve.
The best is hot, served with yogurt / sour cream and jam.
Enjoy!
Quantity:
1500 g
(8-10 servings)
Prep time:
45 min
Difficulty:
easy
Ready in:
15 min
Publish date:
