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.
There are many Greek or Roman Mythological origins for the cornucopia, often associated with the harvest, prosperity, or spiritual abundance. 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 harvest.
For something different this year, bake your own cornucopia centerpiece instead of creating one from fabric, or using the traditional basket. The cornucopia is made from frozen bread dough and then baked. Fill it with nuts, like the one shown here, or even some faux gourds so often seen around Thanksgiving.
For another great looking fall centerpiece, check out these DIY succulent pumpkin planters. They are easy to make and look fabulous.
Make your Own Baked Cornucopia Centerpiece for Thanksgiving!
To Make the baked cornucopia centerpiece, you will need the following supplies:
- Disposable 12-14″ aluminum pizza pan
- Nonstick cooking spray
- Baking Sheet
- 2 loaves of frozen bread dough, thawed. (can also use homemade dough to equal 2 loaves)
- 1 egg
- 1 tbsp water
- aluminum foil
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.
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 into15 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.
Continue wrapping until you read the circular opening of the horn, sealing the last of the dough under the rim of the opening. (if you have left over dough, just make rolls out of it!)
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 10 minutes on a wire rack. Carefully remove the 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.
Fill with your favorite items. Some suggestions are:
- faux gourds
- doughnut holes
- fresh herbs such as rosemary
- silk fall leaves
- home made rolls
This idea and photo have been shared from an old issue of Crafting Traditions Magazine, no longer in print. Originator of the idea is Jacquelyn Dickey from Missouri.
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 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."