Baked Cornucopia Recipe
Baked Cornucopia Recipe photo by Taste of Home
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Baked Cornucopia Recipe

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AFTER admiring a crafty cornucopia at a local store, Jacquelyn decided to cook up her own…one with a slightly different flavor. Instead of creating it from fabric or weaving one with reeds, this handcrafter turned to her kitchen for supplies—in the form of frozen bread dough and a disposable pizza pan she had handy—and wound up making a “knead” new horn of plenty for her family’s harvest celebrations. “I often use mine to serve food such as rolls, vegetables or chunks of cheese and sausage when we have get-togethers,” Jacquelyn describes. “It looks equally festive stuffed with non-edibles like gourds, greens and nuts.” Ready to roll out your cornucopia? Good! Just follow Jacquelyn’s easy instructions here to season your table with harvest time crafting fun.
TOTAL TIME: Prep: 30 min. Bake: 1 hour + cooling
MAKES:1 servings
TOTAL TIME: Prep: 30 min. Bake: 1 hour + cooling
MAKES: 1 servings


  • Materials needed:
  • Disposable round 12- to 14-inch aluminum pizza pan (solid or perforated)
  • Cooking spray
  • Baking sheet
  • 2 loaves (1 pound each ) frozen bread dough, thawed (or homemade dough for two 1-pound loaves)
  • 1 egg
  • 1 tablespoon water
  • Aluminum foil


  1. FIG 1 Making form from pizza tin.
  2. To make a form, roll pizza pan into a cone shape with a 5-inch circular opening, as in Fig. 1. Curve pointed end to one side to create cornucopia shape.
  3. Spray both the form and the baking sheet with cooking spray. Place form on the baking sheet.
  4. Roll each loaf of bread dough into a 15- x 9-inch rectangle, about 1/4 inch thick. Cut each rectangle into six 15- x 1-1/2-inch strips. Cover bread dough strips lightly with a towel.
  5. Starting at the curved point, wrap one strip around the form, overlapping strips by 1/2 inch as you wrap (see Fig. 2). Add additional strips as needed, pinching ends together to seal.
  6. FIG 2 Wrapping dough strips around form.
  7. Continue to wrap until you reach the circular opening of the form. Seal last dough strip underneath the cornucopia. (Any remaining bread dough may be shaped into rolls and baked as desired.)
  8. Cover with a towel and let dough rest 15 minutes. Beat egg and water together and brush over cornucopia.
  9. Bake at 350° for 20 minutes. Cover with foil; bake for another 20 minutes. Reduce heat to 250° bake 20 minutes more or until bread sounds hollow when tapped.
  10. Cool 10 minutes on a wire rack. Carefully remove form, compacting it as needed. Cool completely.
  11. Cornucopia may be made up to 5 days in advance. Store at room temperature, covered lightly with a towel.
  12. To use, place cornucopia on a tray or board. Fill with nuts, greens or herbs such as rosemary, cranberries, rolls, doughnut holes, gourds or other decorations as desired for a centerpiece. Yield: 1 Cornucopia.
Finished size: Cornucopia is 11 inches long x 8 inches wide (at widest point) x 5 inches tall (at tallest point).
Originally published as Baked Cornucopia in Country Woman September/October 1995, p26

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Piruzza User ID: 5122536 108667
Reviewed Sep. 10, 2010

"I loved it. I made 2, one we ate & the other I varnished & can use over & over"

kaay User ID: 1390196 185678
Reviewed Jan. 20, 2010

"I used this for Thanksgiving dinner center piece. It worked great. I got several compliments on it."

jwinter User ID: 27161 185698
Reviewed Nov. 29, 2009

"Great Thanksgiving centerpiece. Everyone loved it! The video could have been longer and more detailed though."

THEODOSA User ID: 1268329 118879
Reviewed Nov. 27, 2009

"I had so much fun making this for our dinner! I filled it with mini pumpkin muffins and Oatmeal Apple-Walnut cookies. It looked awesome! Everyone raved about it and took many pictures!! Thank you Taste of Home for a super idea!!!"

chrishill User ID: 804282 169995
Reviewed Nov. 3, 2009

"Try making it with Pillsbury refrigerated bread sticks instead. It's easier. Also make the form out of non-stick aluminium foil and you won't ruin a pizza pan.."

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