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| Harvest Corny Copias |
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 Ingredients
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.
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