Croatian · Breakfast
A tender northern Croatian cornmeal bake with yogurt and cream.
Zlevanka is a homestyle cornmeal bake from northern Croatia, especially Međimurje and Zagorje. It sits between cake and spoon bread: tender, lightly sweet and excellent with sour cream or jam.
Technique notes
Croatian kitchen
Croatian zlevanka is an easy pour-and-bake cornmeal cake enriched with yogurt, sour cream and a little sugar.
Heat oven to 375°F (190°C). Grease a 9-inch square pan. Whisk cornmeal, flour, sugar, baking powder and salt.
Whisk eggs, yogurt, milk and oil, then stir into dry ingredients just until smooth.
Rest batter 10 minutes, pour into pan and dot with sour cream and optional jam.
Bake 30–35 minutes until golden and set in the center. Cool 20 minutes before cutting.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Zlevanka is a homestyle cornmeal bake from northern Croatia, especially Međimurje and Zagorje. It sits between cake and spoon bread: tender, lightly sweet and excellent with sour cream or jam.
Cover and refrigerate for up to 3 days; warm briefly before serving.
Serve warm or room temperature with sour cream, plum jam or fresh fruit.
