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Export 8 ingredients for grocery delivery
Step 1
Line the bottom of your slow cooker with foil. Coat with nonstick spray.
Step 2
In a large bowl whisk together cornmeal, sugar, baking powder, salt, smoked paprika, and flour. Set aside.
Step 3
In a medium bowl whisk together eggs, milk, and oil.
Step 4
Add the egg mixture into the cornmeal mixture and stir to combine. Add in the corn and mix until incorporated.
Step 5
Pour batter into the prepared slow cooker. Cook on high for 1 1/2 hours, or until the center of the cornbread is set.
Step 6
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.
Step 7
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.
Step 8
Carefully lift foil out of the slow cooker and transfer to a wire rack to cool completely.
Step 9
Cut into wedges or bars to serve.
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