Harvest Corny Copias


  • 1 package (8.5 ounces) cornbread mix
  • 12 waffle cones
  • 2 to 3 pounds dried beans or rice for baking and/or presentation

  • Decorating supplies

  • Sun-Maid Natural Raisins
  • Sun-Maid Golden Raisins
  • Sun-Maid Washington Apples
  • Sun-Maid Pitted Prunes
  • Sun-Maid California or Mediterranean Apricots
  • Sun-Maid Cape Cod Cranberries
  • Sun-Maid Tart Cherries
  • Honey or peanut butter for attaching fruit in cone
  • Prepared cornbread cones (above)
  • Directions

    Preheat oven to 350 F. Fill a tube pan or bundt pan with dry beans or rice to within 1 inch from the top of the pan as support for cones while baking.
    Prepare cornbread batter as package directs. Stand 6 cones upright in beans or rice. Spoon 2 tablespoons batter into each cone. (Repeat with remaining cones after first 6 are baked.)
    Bake cones 18 to 20 minutes until toothpick inserted in cornbread comes out clean. (Edges of cones will darken.) Remove cones from pan and set on rack to cool.

    To decorate
    Arrange variety of dried fruit on top of cornbread in cone, holding in place with dabs of honey or peanut butter.