Baked Cornucopia – Edible Thanksgiving Table Centerpiece

With Thanksgiving approaching, it’s time to get creative for your holiday table. This DIY Baked Cornucopia centerpiece is a different take on the traditional cornucopia that is so often seen this time of the year.

It’s time to decorate your holiday table in style. Sure, you can purchase a cornucopia, but why not try baking one in the oven?  It’s very easy to do if you use pre-made bread dough.

Edible cornucopia filled with bread rolls

What is a cornucopia?

There are many theories for the origin of the cornucopia. Greek and Roman mythology associate the cornucopia with plentiful harvests, prosperity, and spiritual abundance. Wicker cornucopia with pumpkins, and pine cones.

 

In modern times, the cornucopia is typically a long, hollow, horn-shaped wicker basket which is filled with various kinds of festive fruit and vegetables.

In North America, the cornucopia has come to be associated with Thanksgiving and the fall harvest.

For something different this year, instead of creating a cornucopia from fabric or by using a traditional basket, bake your own cornucopia centerpiece!

The edible cornucopia is made from pre-made bread dough and then baked. Fill it with nuts, fruit or other seasonal fall items.

For another great looking fall centerpiece, check out these DIY succulent pumpkin planters. They are easy to make and look fabulous.

Looking for an unusual centerpiece idea for Thanksgiving? Bake your own cornucopia out of bread dough. It's fun, easy to do and edible! Get the tutorial on Always the Holidays. #thanksgiving #blessings  Click To Tweet

Make your own baked cornucopia centerpiece for Thanksgiving!

To make this edible cornucopia centerpiece, you will need the following supplies:

  • Disposable 12-14″ aluminum pizza pan
  • Nonstick cooking spray
  • Baking sheet
  • 3 loaves of pre-made bread dough.  (can also use homemade dough to equal 2 loaves)
  • 1 egg
  • 1 tablespoon water
  • aluminum foil

How to form the cornucopia:

To make the form, roll the disposable pizza pan into a cone shape with an opening about 5 inches wide. Curve the pointed end around to one side to create the cornucopia shape.

Rolled aluminum pizza pan, in a cone shape..

Spray the form and the baking sheet with non stick cooking spray. Place the completed form on the cooking sheet.

Roll out the bread dough into a rectangle that measures 15 x 9 inches and is about 1/4 inch thick.  Cut the rectangle into 15 x 1 1/2 inch strips.

Starting at the curved, pointed end, wrap one strip around the form, overlapping the strips by about 1/2″ as you wrap the cornucopia. Pinch the ends together to seal.

Wrapping bread dough around pizza pan.Continue wrapping until you reach the circular opening of the horn, sealing the last of the dough under the rim of the opening. 

The cornucopia will take about 2 loaves of bread dough.

With the extra dough, use cookie cutters to cut it out into shapes of stars and leaves and place them on the cornucopia for decoration. You can also makes bread rolls in shapes for the filling of the centerpiece if you wish.

Cover with a tea towel and let it rest for about 15 minutes. Meanwhile, beat the water and egg and brush over the cornucopia.

Bake at 350º for 20 minutes. Cover the cornucopia with aluminum foil and continue baking for 20 more minutes or until the bread sounds hollow when you tap it.

Cool for 10 minutes on a wire rack. Carefully remove the aluminum horn. Cool completely.

The DIY cornucopia centerpiece can be made up to five days ahead of time. Store at room temperature, covered lightly with a tea towel.

Bread baked into the shape of a cornucopia.

What do I fill the baked cornucopia with?

A traditional cornucopia is filled with mini gourds, Indian corn and nuts.Edible cornucopia filled with fruit and cheese.

For this baked cornucopia, think outside the box and fill it with edible items. Some suggestions are:

  • Home made rolls or cookies
  • Assorted fruit and cheese
  • Small doughnut holes
  • Nuts in their shells
  • Fresh herbs such as rosemary
  • Assorted raw vegetables

Note: This baked cornucopia centerpiece for your Thanksgiving table should be used close to the day you make it.

To prevent moisture from being absorbed into the cornucopia, you can spray the outside with clear enamel. This will make it inedible, but if you do this, you can reuse it another year.

For another edible Thanksgiving centerpiece, be sure to check out my Indian corn cakes. The kids will love this one!

Pin this Thanksgiving baked cornucopia for later

Would you like a reminder of this unusual edible cornucopia? Just pin this image to one of your Thanksgiving boards on Pinterest so that you can easily find it later.Bakes edible cornucopia.

Do you like to have fun with food? Check out my pilgrim hat appetizers. They make the perfect Thanksgiving appetizer.

Admin note: This Baked cornucopia centerpiece project first appeared on the blog in October of 2014. I have updated the post to add all new images, more instructions, a printable project card and a video playlist of Thanksgiving food and decor ideas.

Yield: 1 cornucopia

Baked Thanksgiving Cornucopia Centerpiece

Baked cornucopia made out of bread dough.

Instead of purchasing a cornucopia for Thanksgiving, bake one yourself. It's easy to do and edible, too.

Prep Time 15 minutes
Active Time 40 minutes
Additional Time 25 minutes
Total Time 1 hour 20 minutes
Difficulty Moderate
Estimated Cost $10

Materials

  • Disposable 12-14″ aluminum pizza pan
  • Nonstick cooking spray
  • Baking sheet
  • 3 loaves of frozen bread dough, thawed. 
  • 1 egg
  • 1 tablespoon water

Tools

  • aluminum foil
  • Clear enamel spray (optional)

Instructions

    1. Roll the disposable pizza pan into a cone shape, leaving a circular opening about 5 inches wide. 
    2. Curve the pointed end around to one side to create the traditional cornucopia shape.
    3. The cornucopia will take about 2 loaves of bread dough.
    4. Spray the form and the baking sheet with non stick cooking spray.
    5. Place the cornucopia on the cooking sheet.
    6. Roll out the bread dough into a rectangle that measures 15 x 9 inches and is about 1/4 inch thick. 
    7. Cut the rectangle into 15 x 1 1/2 inch strips.
    8. Starting at the curved, pointed end, wrap one strip around the form, overlapping the strips by about 1/2″ as you wrap the cornucopia.
    9. Pinch the ends together to seal.
    10. Continue wrapping the form until you reach the circular opening of the horn, sealing the last of the dough under the rim of the opening.
    11. Cut the extra dough into flower and leaf shapes, and decorate the horn of plenty with them, or to make dinner rolls to fill the cornucopia.
    12. Cover with a towel and let it rest for about 15 minutes.
    13. Meanwhile, beat the water and egg and brush over the cornucopia.
    14. Bake in a preheated 350º oven for 20 minutes.
    15. Cover the cornucopia with aluminum foil and continue baking for 20 more minutes
    16. Cool for 10 minutes on a wire rack. Carefully remove the aluminum horn. Cool completely.

Notes

The DIY cornucopia centerpiece can be made up to five days ahead of time. Store at room temperature, covered lightly with a tea towel.

To prevent the cornucopia from absorbing moisture, spray with clear enamel. This makes it inedible but you can reuse it another year.

Disclosure of Material Connection: Some of the links in the post above are "affiliate links." This means if you click on the link and purchase the item, I will receive a small commission from the sale, but the price is the same for you. I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Share on Social Media