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.