Traditional Moldovan Cornbread Recipe: How to Make Mamalyga

Moldovan cornbread is a popular baked staple, distinct from the national dish mamaliga. This version is moist and savory thanks to a generous amount of feta, sour cream and butter. It makes a simple stand-alone snack with an extra dollop of sour cream or a slice of feta, and it also pairs beautifully with soups and stews. We enjoyed it alongside zeama, the traditional Moldovan soup often called a hangover cure. Enjoy!

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5 from 1 vote

Moldovan Cornbread

A moist, savory cornbread with feta and sour cream — comforting and full of flavor.

Course Bread

Cuisine Moldovan

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 1 pan

Calories 3621kcal

Author International Cuisine

Ingredients

2 cups feta cheese crumbled
1/2 cup sour cream
2 large eggs lightly beaten
2 cups milk
6 tablespoons unsalted butter melted
2 cups yellow stone ground corn meal
3/4 cup all-purpose flour
1/2 teaspoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda

Instructions

In a large bowl, combine crumbled feta, sour cream, beaten eggs, milk and melted butter until well mixed.
Sift together the cornmeal, flour, sugar, baking powder and baking soda, then fold the dry ingredients into the wet mixture.
Stir until evenly combined and the batter is smooth.
Cover the bowl and let the batter rest for 15 minutes to hydrate the cornmeal.
Preheat the oven to 375°F (190°C).
Grease a 13×9-inch (33×23 cm) rectangular baking pan.
Pour the batter into the prepared pan and spread it evenly.
Bake on the middle rack until the top is golden and a toothpick inserted into the center comes out clean, about 35–40 minutes.
Allow to cool slightly, then serve warm.

Nutrition