Savory Cornbread with Cheese - Alivenci

Savory Cornbread with Cheese - Alivenci

I'm a big fan of Alivenci or Alivanca. Until now, I used to make the recipe for sweet alivanca - it's like a corn pudding, or a sweet and fragrant polenta. It's perfect with sour cream and jam and, definitely, hot! But I also knew about this recipe for salted cornbread with cheese and dill. I didn't have much time to show you, but while experimenting with various breakfast pies, I also got to this one. To be honest, I combined the ingredients intuitively and I was really impressed by how good it was - soft, tender, with flavours of cheese, butter and dill. You can feel and see the corn, but not too much, just enough, and it's perfect this way.


3 pieces
Farmers cheese
250 g
Feta cheese
200 g
Melted butter
50 g
Sour cream
200 g
All-Purpose Flour
50 g
Yellow cornmeal
100 g
Baking powder
1 tsp
1 tsp
Chopped dill
1 tbsp

Step by step


In a large bowl, combine the cottage cheese, sour cream, eggs and melted butter.


Add the telemea cheese, grated on the large side, and the chopped dill.


Mix well all these ingredients.


Add in flour, cornmeal, baking powder and salt, beat well with a whisk so that there won't be any lumps.

I use simple cornmeal, for polenta.


Line an oven sheet with baking paper. I used a springform pan of 28 cm.

Pour the dough into the pan.


Smooth out and place in the preheated oven at 180 C for 30-40 minutes.


Remove from the oven. Let cool completely.


Portion and serve as you like. Torn off into pieces is also good :)


Wonderful as an appetizer, for breakfast or simply for a craving :)


Quantity: 1 kg (10 servings)
Prep time: 60 min
Difficulty: easy
Ready in: 15 min
Publish date:

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