Step 1

Oil the insert bowl of a 4.5-litre (18-cup) slow cooker; preheat cooker on high for 30 minutes.

Step 2

Meanwhile, combine flour, polenta, salt, parsley, cheddar and corn kernels in a large bowl. Combine creamed corn, egg, butter and buttermilk in a large jug. Add buttermilk mixture to flour mixture; stir until just combined

Step 3

Spread mixture into cooker bowl; smooth top. Cook, covered, on high, for 2 hours or until bread sounds hollow when tapped with fingers.

Step 4

Preheat grill (broiler).

Step 5

Carefully turn corn bread, top-side up, onto an oven tray. Cook under grill for 5 minutes or until bread is browned lightly.