Step 1

Add the lemon juice to the milk and let stand for 10 minutes.

Step 2

While waiting, cut out greaseproof paper in the shape of the bottom of your slow cooker pot. Butter the pot well, and place the grease proof paper at the bottom.

Step 3

Mix the dry ingredients.

Step 4

Defrost the frozen corn and chop or blitz in a food processor briefly.

Step 5

Lightly beat the eggs and add to the milk. Add the corn and milk mixture to the dry ingredients and fold together.

Step 6

Pour the batter into the slow cooker and cook on high for about an hour and a half.

Step 7

Test like cake, with a skewer - the cornbread is done when the skewer comes out cleanly. Turn out, add lashings of butter and enjoy!