Slow Cooker Cheesy Cornbread Recipe

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Slow Cooker Cheesy Cornbread

Nonstick cooking spray

1

cup milk

3

eggs, beaten

2

packages (8 1/2 ounces each) corn muffin mix

1

teaspoon McCormick Paprika

1/2

teaspoon McCormick Garlic Powder

1/2

teaspoon salt

1

cup frozen corn

2

cups shredded cheddar cheese, divided

Spray inside of 6-quart slow cooker with nonstick cooking spray. In slow cooker, mix milk, eggs, corn muffin mix, paprika, garlic powder and salt until well blended.

Stir in corn and 1 cup cheese. Place clean kitchen towel over slow cooker and cover with lid.

Cook 2 hours on high, or until toothpick in center of cornbread comes out clean. Uncover.

Sprinkle cornbread with remaining cheese. Let stand, uncovered, 30 minutes, or until cheese is melted.

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