Ingredients

The following ingredients have 8 Servings
  • 1 cup yellow cornmeal
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon seasoned salt
  • optional – 1/2 teaspoon smoked paprika
  • 3/4 cup all purpose flour
  • 2 eggs
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 3/4 cup corn (canned and drained, or frozen and thawed)

Instruction

  • Line the bottom of your slow cooker with foil. Coat with nonstick spray.
  • In a large bowl whisk together cornmeal, sugar, baking powder, salt, smoked paprika, and flour. Set aside.
  • In a medium bowl whisk together eggs, milk, and oil.
  • Add the egg mixture into the cornmeal mixture and stir to combine. Add in the corn and mix until incorporated.
  • Pour batter into the prepared slow cooker. Cook on high for 1 1/2 hours, or until the center of the cornbread is set.
  • When removing lid, be careful not to knock the condensation onto the cornbread. Remove slowly, and wipe the condensation off the lid, and replace if needed.
  • Remove the slow cooker insert (if possible) and allow to cool on a wire rack for 10 minutes. If your slow cooker doesn’t have an insert, turn slow cooker off and allow the cornbread to cool as-is.
  • Carefully lift foil out of the slow cooker and transfer to a wire rack to cool completely.
  • Cut into wedges or bars to serve.