Corn zlevka

Corn zlevka

Corn zlevka or zlevanka, bazlamača, kukuruznjača, slijevka or uljevuša is a simple dish made from quality local ingredients which can always be found in the pantries of housewives in northern Croatia. It is most frequently eaten in Međimurje, Zagorje and Podravina, although it can also be found on the tables of Slavonia and Moslavina where in the spacious fields corn is regularly grown and then turned into cornflour in the mills. Once an integral part of the diet of farmers and workers, dishes made from corn began to disappear from Croatian tables over time, however, the tradition of the preparation of this nutritious cake has been maintained by fans of the traditional cuisine of Croatian regions.

 

Zlevka is a dish which can be turned into a dessert in an instant or remain savoury, depending on the wishes and capabilities of the family who prepares it. It is filling, has high calories and is tasty, and since it is excellent both warm and cold, zlevka can be a tasty breakfast, a quick snack or a light dinner, and can also be a substitute for bread with various meat dishes.

 

The basic ingredients that go into zlevka are of course cornflour, sour milk, cheese, eggs, butter, sugar, and sweet and sour cream. Everything apart from the cream is mixed and immediately poured into a baking dish, which makes this dish a quick and simple snack from one bowl. Then pour the sweet and sour cream over the mixture and put it in the oven. This is just one of the many versions of this cake, the most common ingredient which is added is cheese, but it is also excellent with walnuts, apples and jam, whilst the flour itself can be replaced with cornmeal, which changes the texture of the zlevka slightly.

 

Although in the beginning it was a poor man’s food, corn zlevka today is recognisable throughout Croatia as a real treat, and due to its quick preparation it has also found its place in numerous kitchens today.